The style of our wines is still dry red wine D.O.Ca. Rioja, with pronounced red fruit flavours, medium acidity, ripen tannins and medium to full body. When young they are fruity and with an enjoyable fresh acidity. When aged, complex aromas and flavours are developed, the tannins are softened and toasty oaky flavours can be enjoyed.
Traditionally in our winery, we sell out the white grapes and therefore we do not produce white wine. In 2013, nevertheless, we selected the best white grapes from our vineyards and produced a semi-sweet white wine very successful among our customers.
Tempranillo is our main red grape variety. It is a thick skinned grape that ripens early and grows best on chalky soils, the predominant soil type in our vineyards. It is naturally low in acidity, and therefore the time of harvesting is key in our winery to achieve the good physiological ripeness without losing too much acidity, necessary for well-structured wines. Our vines are bush trained and spur pruned, and we control the yield to achieve healthy, good quality ripen fruit. The grapes are manually harvested and selected directly in the vine, where we reject any unripen or unhealthy grape.
Our grapes arrive to the winery few minutes after they are harvested, ensuring that the health and quality of the berries are kept. Once in the winery, the grapes are destemmed but not crushed. The alcoholic fermentation of the grape berries takes place in concrete vats. As the grape berries are uncrushed the alcoholic fermentation takes place inside the berry in absence of oxygen (semi-carbonic maceration) converting the glucose into alcohol and resulting in very soft, aromatic and fruity wines. During the fermentation period the must is pumped over twice a day in order to maximise the extraction of colour and tannin. Once, the alcoholic fermentation has been finished the must is devatted, the rest of the grapes are pressed and the must is ready for the next step: Malolactic Fermentation. This consists in converting the tart malic acid into the softer lactic acid, softening and reducing the wine acidity.
Once the vinification has finished, the wine is ready either to be prepared for consumption as young wine or for maturing. In both cases, the wine is clarified to remove all the sediments (dead yeast cells, grape skins, other particles in suspension, etc…) which if not removed at this moment they could appear once the wine is bottled as sediments and/or wine haziness. The clarification is done by racking the wine to remove the naturally sedimented particules, by fining the wine with the help of fininig agents and by filtering the wine. After these processes, the wine is bottled for young wine consumption or put in oak barrel for ageing. During the oak ageing process the wine acquire the tannins and toasty flavours of the oak barrel but most important it undertakes a slow and gentle oxidation process which contributes to add complexity and character to the wine, softening and stabilising the tannins.