How to create the best wine cellar

Bodegas Santalba wants to give you some pieces of advice about how to create the best wine cellar. You just have to follow some simple rules and the wine will develop in the best way to increase the qualilty during its ageing in bottle. 

- Temperature: Between 11ºC and 16ºC is the best temperature to give the wine a correct evolution. In case were bellow 11º the evolution will be very slowly and above 16º very fast..

- Humidity: Between 60% and 70%. In case were higher fungus will appear in the cork and bellow 60% the wine could be evaporated through the cork.

- Light: Keep the wine in a place with light enough to read the labels, as less as possible.

- Smell and air circulation: Keep the wine in a place with no strong smell like the kitchen or in contact with chemical products. Air circulation is a must to prevent fungus.

We hope you find it interesting and we will continue giving you recomendations and facts to use in your home and enjoy our family wines as better as possible! 

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.