Barrel fermented wines - ABANDO

Whites and Roses have the possibility to be elaborated in a different and special way. Is the one, that we use for ABANDO white and rose barrel fermented and we are going to explain you the particular method for these wines.

The alcoholic fermentation is produced into the american oak barrels in case of ABANDO. Each winery can use a different kind of oak or from another origen. This make easier a natural temperature control during the fermentation (because there is a large cooling surface to small amount of liquid), an spontaneus clarification and a quick elimination of yeast, having a better assembly with the flavors provided by the oak. The result are wines structured and elegant with soft oak flavours.

For a perfect elaboration we have to do the “Bâtonage”, a french word that means blend or move the wine to mix it very well with the lees (yeast). The sediments will transmit to the wine flavours, texture, complexity and struture.

Finaly, we keep our ABANDO wines during aproximatly 6 months into the barrel. The result and conclusion are yours. An spectacular wine with a rich textura, excellent acidity, persistent tasty finish and with a strong structure. All these qualities will improve with a period of bottle-ageing. 

On Easter Holidays visit Santalba

During these days off, for sure you will have some days to visit Rioja and enjoy our beautiful landscapes and Easter traditions.

Panoramic view of Rioja landscape

                          

Rioja is a region full of plans and tours to do, so you can not miss this opportunity to know our place. Of course, you can discover our gastronomy, amazing food and dishes which you could pair with wonderfull wines from the DOCa. Rioja.

Also, you can visit wineries and learn something else about our traditions and roots and our know how to elaborate Rioja wine. Bodegas Santalba will be open for wine tours in the following dates and hours:

- 17th Thursday: Visit winery and vineyards 10:30 & 12:30

- 18th Friday: Visit winery and vineyards 11:30

- 19th Saturday: Visit winery and vineyards 11:30

- 20th Sunday: Visit winery and vineyards 12:00

- 21st Monday: Visit winery and vineyards 12:00


* Also, if you book it, taste of wines is available.

The rest of the days, the winery will be open during the day from 10:00 to 18:00. If you want to visit us, please, confirm your tour before you come sending an email to santalba@santalba.com or booking your visit on +34 941 304 231.

Wine process - Part I

After to show this grafic on our Social Networks, some friends have been asking about it and that is why we want to explain you our "know how" of Rioja Wine Process. We hope you will enjoy it and please, if you have any question, ask us

As you know, all the process starts in the vineyards, after the hard work done during the year around the 10th of October, the HARVEST starts in Bodegas Santalba. Depends on the year, the climate for example will be an important factor to get different quality. The Consejo Regulador from D.O.Ca. Rioja will calificate the harvest after some tests and facts as Excellent, Very Good, Good, Satisfactory and Average.

All the grapes are not from the same vine and vineyard, so they will have different features. For example, if they come from very old vineyards, like the grapes we use for our Santalba Single Vineyard (http://www.santalba.com/vinos/?acc=vinos&fam=8&idv=17&idc=8 ) they will have "special" characteristis to survive a long ageing process into the barrels and bottles. That is why not every year we have these special wines. 

 In the picture above the text, you can see the grape process falling down into the machine,  where the grapes will be separated the fruit from the "green" part by the destemmer. The green part will be rejected and the grape, quite broken goes to the tanks where the grape juice in touch with the grapes will do the maceration.
After this, we send the grapes to the press. This process now is done by very modern machines but the traditional way to press the grapes were like the picture, done by people in half barrels, just walking above them. 

Now starts a very important moment in the wine process the FERMENTATION. We have two different the ALCHOLIC and the MALOLACTIC and we will explain the differences between them soon.