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. 

Wine process - Part III

After this alcoholic fermentation and as we have been talking about, wine should have another fermentation called Malolactic fermentation. This point of fermentations is really important and a decisive aspect for the final result.

This process is done when the malic acid turn into lactic acid because of the lactic bacteria. During the process there is a very important emission of carbonic gas, and that is why the winery and the elaboration area has a very modern and sophisticated alarm system to detect the carbonic level and, just in case, get it out from the winery.

This fermentation is also called Secundary fermentation.

Temperature control panel

The malolactic fermentation effects are the depletion of the total acidity because part of it turned it into carbonic gas. This gas is lost and detached during the process.

The acid malic fermentation is caused because of the development of the lactic bacteria located in the ripe grape skin.

In Bodegas Santalba, fermentations are controlled and supervised by a very modern and innovative temperature control system where a panel tell us how is working each tank and if necessary send cold or hot in each moment.

When this stage is concluded we have different options to continue the wine process until the wine will be in our cups... keep and eye and we will continue soon

Wine process - Part II

We continue with the wine process and as we told you in our last post, with the FERMENTATION, one of the most important points during the elaboration process.

The grape juice needs to overcome two different fermentations, the alcoholic and the malolactic.

ALCOHOLIC FERMENTATION
The alcoholic fermentation is the process when the sugar turns into alcohol.
That is with are needed the yeasts, microorganism that we can find naturally in the grape skin (kind of white dust you can find out side the grape skin).

The oxigen is the responsable to start this fermentation, because of the yeasts need it in their growth period.
However, at the end of the fermentation the quantity of oxigen must be smaller to keep the ethyl alcohol and get the acetic acid. 

From the alcoholic fermentation, we obtain heat energy and we have to control the temperature because if it increase too much,(25-30 ºC) the yeasts could die and the fermentation will be stooped.

Another product from the alcoholic fermentation is the gas, carbon dioxide and it cause the bubbles and the boiling effect, and of course the characteristic aroma from the fermentation. There is a video from our tanks during this period, it is amazing! More than 30.000 litres... 

                       
This boiling effect makes the grape skins go to the top of the tank (solids) and create the "hat". This "hat" protect the grape juice from bacteria and another microorganism from the skin and also is from we get the tanins and the color, aromas and  another susbtances like Resveratrol located in the skin.

TASTING COURSE V - BODEGAS SANTALBA

Hi Friends! After some time without posts now we restart full of energy with our tasting course. We are going to explain you two senses today: smell & taste. Both are extremely important in the tasting process and give us information to say i like or i do not like this wine so... LET'S GO :)

SENSE OF SMELL

This sense give us information about the grape variety, winemaking process and ageing, barrels (oak) and evolution. As you know in the smell sense we have two kinds of information gived by the nose and the retronasal the part between the mouth and the nose

We will need two different words aroma if we speak about positive sensations smell for the negative ones.

 

First, through the nose we have the primary aromas and the inhalation is with the still wine or after shake it turning it slightly.

On a second step, we have to shake it more and we will have more aromas, the secundary aromas, from the fermentation.

Primary aromas from the grape and could be:

•  FRUTY:

White wine:: Orange, lemon, moscato

Red wine: Blackberry, cherry, raspery, ...

•  FLORAL:

Violet, rose, pine...

•  VEGETABLES: 

Rosemary, pine, green pepper...

Secundary aromas, will be produced in the fermentation process and they are inhalated when we shake strong the wine and through the retronasal. Some of them are saffron, pineapple, pear, apple, peach, strawberry, honey, ...

 

 

 

 

The terciary aromas, are produced during the ageing time knowed as BOUQUET and we have :

From Oxidation because of the contact between oak during its time into the barrel and the ageing into the bottle because of the NO oxigen in this period. Some of them are vanila, mushroom, toasted bread, nuts, cacao, coffe, caramel...

 

 

TASTING COURSE III - BODEGAS SANTALBA

Hello friends, then, we continue with the tasting process and the technique to be a professional somelier /taster.

1. First we open the bottle and fill the glass about 1/3.

2. We look at the wine and use the light or a white background to check the aspect , smell, lightness, …etc.

3. We should shake the glass very slowly and hold the glass by the bottom.

Smell the wine to get the volatile smells.

After that you should shake strong to get the heaviest. You should repeat this a few times to see as much as possible

4. Now you have to introduce a small sip and keep it in your mouth for a few seconds (5-6) to warm the wine and give it a temperature around 35ºC.

Alter this, you have to move the wine around all your mouth to impregnate the taste buds.

5. With the wine in your mouth you have to suck up some air and pass it through it. The air will be expel it through the nose.

This process is called retro-nasal and the wine smell it is similar to the smell that you get in the glass but usually you get some news because of the warming in mouth.

6.After you should drink or expel the wine. The aromatic and mouth sensations do not disappear after it. Some of them keep in because of the persistence. As much time as it keep it, the qualities of the wine be better. In some wines of high quality this is around 10 seconds.

This is also linked with a well-balance wine, when you have a long persistence and this is group and balanced is used by the professional sommeliers and tasters this expression.

During the tasting process we use the 5 senses and each one have to use them as better as possible but my advine is to shake very fase and smell it quickly to get all the aromas and do not lose but we will continue in our next post.

Keep an eye and we will inform you soon about the next step in the wine tasting. We are close to be a professional.

Cheers!

TASTING COURSE II - BODEGAS SANTALBA

We continue with our tasting course

Then, when we are ready, we will start with the tasting:

• From the lightest to the hardest
• From the weakest to the most alcoholic
• From the driest to the sweetest



VIÑA HERMOSA - BODEGAS SANTALBA



Firstly we should start the tasting with whites, continue with the roses and finísh with reds, starting with the younghest and continue with the aged ones. If there is any sweet, we will leave it for the end. 

The glass do not have to be filled more than the 1/3, reasons:

Example about the quantity

• To shake it without problems
• To smell properly the aromas that the wine dislodge
• To see the colour because if we have too much wine, we can not see the colour clearly reflected in the other side of the glass, table, hand... 

We wish you are taking notes about these advices and you will use them in future tastings… Soon, we will post new secrets about tasting…

Cheers!

TASTING COURSE - BODEGAS SANTALBA

The more representative picture about our winery is The Taster so we will post a guide about the Wine Tasting Process and we will try to teach how to do a professional tasting with family, friends …

First, we must learn to perceive the difference between taste or drink..

Everybody has ability to taste, however, nobody is born knowing and it is an activity that will be improved when you train, keep the senses and learn the techniques.

The

taster has to be relaxed, calm and focused. The best time to taste is in the morning, one or two hours before lunch. It is better to taste a little hungry and alone, and try to eat  neutral food like bread, crackers, breadsticks etc., Some people with a little bit of water may be enough.

Depends on the knowledge of the taster, tasting should not be in longer than an hour and to taste no more that 6 or 8 wine samples.

The tasting room should be a quiet place with a temperature of 20 ° and a relative humidity between 60 and 70% where the taster can be concentrated without noise if possible. Lighting should be ok too (halogen lamps or candles). It should not be used fluorescent lamps. It should have a white background where you can see different wine shades and brightness.In the beginning, we have to take all the material that we will need, wines, drinks, glasses…

The temperature of the wine must have her around:
White and Rose: 8/10 degrees
White and rose with aging: 10/12 degrees
Young red wines: 14/16 degrees
Aged wines, 16/18 degrees.

The glass is the most important instrument for the taster. Glass should be fine, colorless, transparent and smooth. The glass must be caught by the bottom to avoid getting fingerprints on the glass clouding vision and to warm the wine.

To start is enough, we will teach you more about the taste and the process that you should follow to taste as a professional.

Cheers!!

ART IN THE AGEING ROOM

Today we will show you the Aging Room.

The barrels are French and American oak. This room is underground so that keeps the best temperature for the wine.

They are piled up in the traditional way with wood wedges and as a curiosity, you can see a small hole in the front part of the barrel.

That is to decant (change the wine from one barrel to another) the wine in the traditional way as well. Each 6 months we do this process in Bodegas Santalba and in another post we will explain you these kinds of peculiar methods that we practice in our winery. That is the difference in Bodegas Santalba, the quality is very important for us, so we care all the details that make the wine better.

Also you can show this glass in the aging room,

It has a special meaning, the development that the wine is having during its life.

Firstly you can see a grape, that is the beginning … The Tempranillo grape, the most typical grape variety in our region, D.O.Ca. Rioja.

From that grape we obtain the young wines with its typical colour, violet, purple…

After that, when the time goes by, the wines in the ageing process have a different colour, red and ruby.

Finally, the wines with a long ageing process have a russet colour and you can show it in the outer part.