Monday, October 22, 2012

PostHeaderIcon Rioja wines (I): Torre de Oña 2007

Torre de Oña is the result of a thorough study carried out in recent years of the 65 hectares of vineyards in our winery, located in one of the best and most unique stretches of land in the Rioja Alavesa. As a result we have dedicated our best plots and grapes to the careful production of the Reserva, an up to date, innovative and authentic wine, with a personality distinct from passing fads which, above all, seeks the best from a privileged estate.

The vegetative cycle and maturation took place slowly, allowing us to perform a slow and selective harvest collecting extremely high quality grapes, thanks also to very moderate yields. Manual harvesting was carried out, plot by plot, collecting grapes based on the maturity of each vine, thereby ensuring that most of the grapes entered the winery at their optimum point of maturity, with excellent health and a good balance between acidity and polyphenols, ideal characteristics for must with a strong aromatic expression.

Composition and origin: Tempranillo with a small percentage of Mazuelo (5 %), from our vineyards located in Altos Vallecilla, Calvo and Camino de la Iglesia plots, beside the winery.

Production and ageing: The grapes were collected in boxes and taken to the winery on refrigerated platforms where they remained until they reached 4°C. They were, then, destemmed, crushed and poured into stainless steel tanks where they remained for about 3 days at under 12°C, to achieve cold maceration and primary fermentation bolstering their characteristics. Alcoholic fermentation occurred over 15 days at a set temperature of 27 °C. 51% of the coupage of this wine underwent malolactic fermentation in new French and American oak barrels, with weekly battonage for the duration of the process (46 days). The rest of the wine underwent malolactic fermentation in stainless steel tanks for 34 days, with the movement of lees every 15 days.

The wine underwent 21 months of ageing in barrels made of French oak (68.8%), Caucasian oak (20.8%) with the rest made of American oak. During this period it was decanted three times using the traditional method from barrel to barrel, with the final coupage in February 2010.

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