Description
Board Characteristics
Cellar: Sierra Cantabria Vineyards
DO:DOCa Rioja
Variety: 100% Tempranillo
Grade: 14,5% vol.
Tasting note: It's a Red wine Ripe with aromas of ripe fruit, blackberry, cherry, plum, raisins, with mineral traces, liquor, and strong aromas of toast. On the palate it is powerful, tasty with well marked tannins, great length, minerality and reminiscences of ripe fruit.
Operating temperature:
16 ° C
Harvest: Manual harvest in boxes. Rigorous selection, in a vineyard of exceptional qualities and very low production totally and exclusively, of those bunches that are close to perfection in terms of structure, health and maturity, representing only between 8% and 10% of the total bunches.
Integrated viticulture, respectful with the environment, minimal intervention, a perfect adaptation to the 'terroir' and without the use of herbicides or systemic products, in line with the biorhythms of nature. Organic subscriber.
Preparation: Manual destemming and rigorous selection grain by grain. Cold pre-fermentative maceration for 5 days. Fermented in 5 hectoliter French oak barrels and in 2 10 hectoliter French oak tanks. Stepped on twice a day for the first 6 days. Fermentation with autochthonous yeast selected from our own vineyards. Skin maceration: 23 days. Malolactica in new French oak barrels. Aging: 24 months in a new French oak Bordeaux barrel.
La Viñedos de Sierra Cantabria winery It is owned by the Eguren family, a family of great winemaking tradition for 5 generations in La Rioja, and also responsible for other well-known wineries such as Teso La Monja in the DO Toro.
Pairing: en Made in Spain Gourmet We recommend it with Red meat with sauce, White roast meat, Roast red meat, White meat with sauce, Stews, Beef, Roast pork, Large game. It is also ideal for a good board of well-cured sheep and goat cheeses. But it can also be enjoyed alone, with a good book.
The purity of the terroir
Five generations of winegrowers with roots in San Vicente de la Sonsierra have woven a long history of complicity between man and the vineyard to extract its maximum virtues, applying all the necessary efforts to convey its expressiveness in unique wines.
Marcos Eguren, in charge of the oenological work, and Miguel Eguren, in the management as president of the Group, lead a viticultural project in search of wines that evoke the vineyard, of great versatility and marked personality. Wines that belong to the new classics: wines that last over time, which combine fruit, power and structure with elegance, freshness and subtlety.
Sierra Cantabria, Viñedos Sierra Cantabria, Señorío de San Vicente and Viñedos de Páganos constitute their projects in the DOCa. Rioja, to which we must add its presence in the DO Toro with the Teso La Monja winery. The family and its wineries enjoy national and international prestige, areas in which they have been awarded distinctions and awards.
La Rioja Alavesa: the elite of La Rioja wines
La Rioja Alavesa is framed as a sub-zone in the Rioja Qualified Denomination of Origin. It has 13.500 hectares of vineyards and several hundred wineries, which result in an annual average of around 40 million liters of wine.
The area especially produces red wines with general specific characteristics, such as a bright and lively color, a fine aroma, a fruity taste and a pleasant palate. These peculiarities are due to the clayey-calcareous soils of the area, which are excellent for the vines to absorb the necessary moisture. The climate and the location of the vineyards also contribute to its quality, behind the Sierra de Toloño, which protects the vines from the cold north winds and allows the vines to take better advantage of the heat.
The reds are the most representative wines of the region and are made with the Tempranillo varieties (around 79% of the total is produced from this grape), Garnacha, Mazuelo and Graciano.
The young or red wines of the year are mostly made using the traditional method of carbonic maceration, in which whole clusters are fermented in a 'lake' for between seven and ten days. Once free of skins and scratches, they go to the vats where they will finish fermentation.
For their part, crianza, reserva and gran reserva wines are made using the Bordeaux or destemming process. It consists of breaking the grape, removing the stems and incubating the must with its paste for seven days. After several fermentations, they go to the barrels for aging. It will be the time spent in the barrel and in the bottle that will make the difference between crianzas, reservas and gran reservas.
Due to the fact that rosé and white wines are increasingly appreciated both inside and outside our borders, winemakers and oenologists work on the production of quality wines from these varieties, in a bid to approach all markets.
Israel Romero -
The perfection of a wine from Rioja Alavesa