Saturday, April 10, 2010

PostHeaderIcon Heretat de Cesilia cellar

To the south of Valencia in the province of Alicante, lies the town of Novelda, famous for its marble industry and spices and seasonings of the mark Carmencita. There we found the winery Heretat de Cesilia, a modern winery, but charming built around the home of the Marques de La Romana to the early eighteenth century. 

Access to the cellar is easy from the A-31 road towards Alicante or Madrid, always looking for the train station and an access road to the farm. Dispose farm 30 hectares of vineyards to produce wine, with varidades as Monastrell, Cabernet Sauvignon, Merlot, Syrah, Petit Verdot, Chardonnay, Macabeo and Albariño among others. The rest of the farm produces table grapes, such as in Spain we usually consume each December 31 to the sound of 12 bells.
  Upon arrival found a large door, surrounded by Frand chains that lead us to a modern style building, where the reception, tasting room and store its products. Once gathered in a meeting that begins a visit to the site. In this case we have been with Nuria and Patricia have taken us around the winery, making a brief and concise explanation of the important details and routine of running it. 

We visited the house in 1707 the 
Marques de La Romana of the time, with the tools and the restoration of the same (say that the present owners, of Galician origin, live there), going to see a small garden with two precious jewels, a tractor of the early twentieth century and a sea anchor of a ship of the era brought there from the north of Spain. 

The wine starts, after harvesting, with a manual selection of the best grape beans. The type of agriculture practiced is of organic origin, without pesticides  thus attempting to create a parallel to the vineyard habitat for insects and using biological traps to prevent them from damaging the fruit or plant. 

The selection of the fruit goes through a soft crushed to stainless steel tanks inside a building, these are so conical, with cold maceration prior. During the fermentation process and the passage between the upper deposits (15,000 lts. Each) is possible 'stirring and battonage' manuals and pumping to get extract the maximum flavor and color to red wine. The white and rosé (more rosé elected in 2008) are pressed to get the juice with their original colors of the variety itself, discarding the skin of the same.

A fermented  is stored in these tanks and the best selection of grapes are aged in French oak barrels, American and Eastern Europe, each variety separately, and then make the 'blend' and is bottled for further bottle aging .

The visit ended with a tasting of 2 wines discussed by the 'summiller' of the house along with a tasting of dried beef and pork Galician awakened our senses. The first wine was Azal 2008, Macabeo, Chardonnay Albariño, with a bright yellow, oily and rich, with primary aromas to futas as pear or apricot, with the right acidity, a dry wine easy to drink and postnasal memories of pineapple and peaches in syrup. 
Lizana, 2005, is a very rich red wine, a young but well preserved, without losing a bit of fruitiness, varieties such as Merlot (majority), Monastrell, Petit Verdot and Syrah, cherry color with ruby trim, evokes in nose currants, red plums, licorice and Mediterranean undergrowth, easy to drink in the mouth with a bitter mouth sensation typical of the predominant grape (Merlot) and evolution of licorice and leather, as well as ripe cherries.

At the end we have been delighted with the visit that we have completed with a visit to the castle and monastery of Santa Magdalena de Novelda, ending with a meal at a local restaurant and enjoy a day strawberries but sunny and pleasant.

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