WINEMAKING: Fermentation of the destemmed grapes in a 1000kg container. Each vineyard is made independently and fermentation is carried out by the indigenous yeasts of the grapes. The work of the cap is daily, prioritizing the infusion to the extraction by means of soft pigeages with the hands. Alcoholic fermentation lasts between 20 and 30 days. The finished wine is transferred directly to used oak barrels, where malolactic fermentation takes place spontaneously. After 9 months of aging, the wine is racked and prepared for bottling. Unfiltered and unclarified wine.
AGEING: 9 months in 225L and 300L used French oak barrels.
PRODUCTION: 4900 75cl bottles in 2022.
TASTING: Bright ruby color, citrus aromas of grapefruit and rockrose with black fruit in the background, forest berries and rose petals. The aging in French oak barrels is subtly noticeable. On the palate, the ripe fruit persists giving roundness and weight while the acidity typical of high altitude Grenache gives length and persistence, being fabulously refreshing, offering just the right amount of fruit intensity. Again, the subtle presence of the crianza ageing augurs well for a long finish in bottle. The finish is long and full of red fruits with a touch of undergrowth.
ANALISYS: Alcohol content: 14.5% pH 3.4 Total sulfur: 60mg/l Total acidity: 5.07g/l Sugars: <2g/l
Agro-Urdiense is a family winery with roots in Villanueva de Ávila, being the fifth generation of winemakers, with a project based on a model that has as its objectives and values the respect for nature and the expression of the uniqueness of the Garnacha grape and the land. It aims to maintain artisanal production methods and a relentless pursuit of product quality offered by our vineyards with granite soils and higher rainfall, planted at an altitude of almost 1070 m in the Sierra de Gredos in the years 1912, 1942 and 1970, all of them worked manually and fertilized with organic matter. The project also focuses on the creation of wealth in the area of origin and active participation in social and cultural initiatives. As a result, we aim to maintain controlled production, bottling an average of less than 10,000 bottles of each vintage each year.
The highest production is of our red Urdiense wine, with an average of 3000bt/year