VITACA
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- Since 2009
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The Viñas Tintas Capellanías winery was born due to the interest shown by the viticulturist and oenologist José Luis Navarro Cruz, who tries to recover and summarize part of the ancient cultural tradition of wine in the area.
The vineyards are located in the vicinity of the Sierra de Andújar Natural Park and the Sanctuary of Nuestra Señora Virgen de la Cabeza, specifically on the Alcaparrosa road, known as Pago de Capellanías and/or Viñas de Peñallana. Province of Jaén, Andalusia (Spain). The orography of the place: 600 m altitude, sandy soils and the orientation of the vineyard are the perfect combination to give the wine body and character, defined by the French as "le terrain" ("the terrain").
The show of colors and smells due to the diverse flora and fauna of the Mediterranean forest of the place, are elements of influence in the development of the aromatic complexity of this wine.
The elaboration of the wine is carried out in a careful and artisan way, pampering the grape in all the phenological stages.
The grapes are harvested manually in boxes so that they arrive in the most optimal conditions and preserve all the varietal aromas.
The grapes are processed daily and introduced into the fermentation tanks, where the native yeasts develop and daily pumpovers are carried out.
Once the fermentations are finished, the traditional pressing is carried out and the wine is left to "sleep" during the winter to achieve a natural clarification, giving rise to the birth of the "wine of the year" in the spring.
The vineyards are located in the vicinity of the Sierra de Andújar Natural Park and the Sanctuary of Nuestra Señora Virgen de la Cabeza, specifically on the Alcaparrosa road, known as Pago de Capellanías and/or Viñas de Peñallana. Province of Jaén, Andalusia (Spain). The orography of the place: 600 m altitude, sandy soils and the orientation of the vineyard are the perfect combination to give the wine body and character, defined by the French as "le terrain" ("the terrain").
The show of colors and smells due to the diverse flora and fauna of the Mediterranean forest of the place, are elements of influence in the development of the aromatic complexity of this wine.
The elaboration of the wine is carried out in a careful and artisan way, pampering the grape in all the phenological stages.
The grapes are harvested manually in boxes so that they arrive in the most optimal conditions and preserve all the varietal aromas.
The grapes are processed daily and introduced into the fermentation tanks, where the native yeasts develop and daily pumpovers are carried out.
Once the fermentations are finished, the traditional pressing is carried out and the wine is left to "sleep" during the winter to achieve a natural clarification, giving rise to the birth of the "wine of the year" in the spring.
