Grapes come from our own 40 years old vines from a small 2 hectares plot called La Virgen, in the area know as San Cristóbal, in the village of Labastida, Rioja Alavesa. The plot has clay soils with river pebbles on the surface and is to be found in the foothills of a mountain called Toloño, protected from the north winds and south facing. Given its proximity to the “Rincón”, the months of August and September are warm and sunny during the day, with a drop in night-time temperatures which helps to preserve the acidity in the grapes and slow down the ripening process.
The grapes are first selected in the vineyard and hand-picked into 20kg crates. A second selection took place in the winery. Fermentation of the gently crushed grapes with autochthonous yeasts in small vats, with temperatures around 28ºC, and with daily punching. This wine is 100% Tempranillo. The post-fermentation maceration lasts a few days after the fermentation is
inished, and the moment of devatting is defined by tastings. Malolactic fermentation took place in French oak barrels where the wine remained with regular batonnage until being clarified and bottled. Aged for 12 months in oak barrels.
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Viña Real Fermentado en Barrica
“Our barrel-fermented Viña Real is our way of demonstrating the versatility of the Viura variety. Although this variety is commonly used to prodece young white wines, the fermentation and short barrel-aging process increase its complexity, highlight the fruity aromas of the variety, create and unctuous and full-bodied wine, and extended the life in the bottle.”
