Viticultura tradicional
orgánica y sostenible
Organic and sustainable
traditional viticulture
orgánica y sostenible
Organic and sustainable
traditional viticulture
Vinos /
Ribera del Duero
MILÚ LA COMETA 2022
100% Grape Juice, Artisan Fermentation.
Bodega: Quinta Milú
Winemaking: Germán Robles Blanco / José Luis Herrero.
Viticulture: Enrique Herrero / Germán Robles Blanco / José Luis Herrero.
Wine name : Quinta Milú La Cometa
Winemaking: Germán Robles Blanco / José Luis Herrero.
Viticulture: Enrique Herrero / Germán Robles Blanco / José Luis Herrero.
Wine name : Quinta Milú La Cometa
Vintage:2022
Vintage classification: very good
Bottling: junio 2024
Vineyards: El Cangrejo, Peñas Heladas, Galón, Bellavista, Trasconvento,Valdevicente
Vineyards: El Cangrejo, Peñas Heladas, Galón, Bellavista, Trasconvento,Valdevicente
Grape: Tempranillo
Altitude: 870 – 908m a.s.l.
Location: La Aguilera
Region: Burgos
Soils: Sandy clay and clay-limestone
Vineyard age: Average of 74 years old
Pruning: Traditional bush vines
Irrigation: No
De-budding: Yes
Suckering: Yes, occasionally in certain parcels
Leaf-plucking: Yes, occasionally in certain parcels
Green harvesting: Yes
Harvest date: last week of September 2022
Harvest: By hand with strict selection in the vineyard and on various days
Location: La Aguilera
Region: Burgos
Soils: Sandy clay and clay-limestone
Vineyard age: Average of 74 years old
Pruning: Traditional bush vines
Irrigation: No
De-budding: Yes
Suckering: Yes, occasionally in certain parcels
Leaf-plucking: Yes, occasionally in certain parcels
Green harvesting: Yes
Harvest date: last week of September 2022
Harvest: By hand with strict selection in the vineyard and on various days
Destalking: yes, some vineyards
Crushing: No
The grapes are foot-pressed.
Sulphur: Minimal dose at bottling
Tanks:3000l & 4000l oak vats, open oak barrels and amphoras
Pre-fermentation maceration: No
Fermentation temperature: 23 - 25°C
Pumping over / punching down: Punching down
Malolactic fermentation: 100% in barrel
Ageing: 15 months in used French-oak barrels of 225 and 500l and oak vats (3000 and 4000 l.)
Crushing: No
The grapes are foot-pressed.
Sulphur: Minimal dose at bottling
Tanks:3000l & 4000l oak vats, open oak barrels and amphoras
Pre-fermentation maceration: No
Fermentation temperature: 23 - 25°C
Pumping over / punching down: Punching down
Malolactic fermentation: 100% in barrel
Ageing: 15 months in used French-oak barrels of 225 and 500l and oak vats (3000 and 4000 l.)
Alcohol:13,50 %Vol.
Filtration: No
Clarifcation: No
Stabilization: No
Production: 22.000 bottles of 75cl
Filtration: No
Clarifcation: No
Stabilization: No
Production: 22.000 bottles of 75cl
