Remírez de Ganuza Reserva, red wine

Rioja This Remírez de Ganuza reflects the essence of the winery. It is made from the shoulders of the best bunches, only those from vineyards with an average age of 60 years. Both malolactic fermentation and aging are always carried out in new barrels. What is sought year after year in the elaboration of this wine is that it be a faithful reflection of its vintage. Remírez de Ganuza Reserva is the first wine to come out of the Remírez de Ganuza winery, one of the pioneers in making signature wines in La Rioja. It demonstrates all the elegance, harmony, and the know-how and experience of the winery. Yes, despite its youth, Remírez de Ganuza has already become one of the reference wineries in La Rioja. For the elaboration of Remírez de Ganuza Reserva, the Tempranillo (90%), Graciano (5%) and Viura and Malvasía skins from vineyards over 60 years old are used. Made in Spain Gourmet always guarantees you the best of Spanish gastronomy. Score: 95 Tim Atkin; Remirez de Ganuza, an oenological paradise in La Rioja The vineyards are made up of more than eighty hectares of Tempranillo, Graciano, Viura and Malvasia. They are spread over six towns in the Sierra Cantabria: Samaniego, Leza, Elciego, San Vicente de la Sonsierra, Laguardia and Ábalos, in Rioja Alavesa. In all of them, the habitat, the microclimate, the orientation of the plots, the low productivity of the vines and the age of the vineyard have been taken into account for their selection, with the average age of the vines being fifty years. This large area of land allows them to be self-sufficient in grapes of the highest quality. Data sheet Winery: Own vineyards, in Bodegas Fernando Remírez de Ganuza, Samaniego (Rioja Alavesa). D.O.Ca. The Rioja Vintage: 2016 Grade: 14% Variety: 90% Tempranillo, 5% Graciano, 5% Viura and Malvasía skins Tasting notes: Purple black. On the nose: Fine and complex. Soft aromas of ripe red and black fruit. On the palate: Tasty collected. Well polished tannins. Broad, elegant, delicate and long. Service temperature: 16ºC Preparation: They are spread over six towns in the Sierra Cantabria: Samaniego, Leza, Elciego, San Vicente de la Sonsierra, Laguardia and Abalo The harvest is done manually in boxes of 12 kg. Before fermentation, the grapes are kept in cold rooms for 24 hours at a temperature of 4-6 degrees. The grape passes through a selection table where the different parts of the bunch are separated. For the elaboration of this wine, the shoulders are used, the upper part of the bunch more exposed to the sun, and therefore more mature. Fermentation occurs in small stainless steel tanks and French oak vats. Maleolactic fermentation occurs in new barrels. Aging takes place for 24 months in new oak barrels (80% French oak and 20% American oak). We recommend decanting it for an hour before enjoying this great wine from La Rioja. The Remírez de Ganuza vineyards are made up of more than eighty hectares of Tempranillo, Graciano, Viura and Malvasia. They are spread over six towns in the Sierra Cantabria: Samaniego, Leza, Elciego, San Vicente de la Sonsierra, Laguardia and Ábalos. In all of them, the habitat, the microclimate, the orientation of the plots, the low productivity of the vines and the age of the vineyard have been taken into account for their selection, with the average age of the vines being fifty years. This large area of land allows us to self-supply the highest quality grapes. Pairing: at Made in Spain Gourmet we recommend this wine with game, grilled red meat, roasted red meat, of course with acorn-fed Iberian ham, roast lamb, aged sheep's or goat's cheeses. A traditional winery with avant-garde production You will find Remírez de Ganuza in the center of Samaniego, a beautiful medieval town at the foot of the Sierra de Toloño. Of medieval origin, today it preserves its appearance as a fortified town visible in many of its buildings and especially in the church of Nuestra Señora de la Asunción from the 16th century, built next to one of the four towers that defended the town. The Remirez de Ganuza winery, as we said before, is located in the center of Samaniego, Álava. It is made up of a block of buildings, old mansions of the town, it is made up of modern reinforced concrete structures covered with old masonry, thus integrating into the traditional local architecture. Surrounding a large central patio crossed by a natural water channel, the different buildings that make up the winery are dedicated to the different phases of winemaking, such as the barrel area, the bottle racks, the cold rooms or the storage area. selection. The traditional architecture of the winery, in which the interior cover made up of hundred-year-old oak beams stands out, contrasts with one of the most avant-garde and innovative production methods of the moment. La Rioja Alavesa: the elite of La Rioja wines Rioja Alavesa is classified 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 carbonic maceration method, 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.