Bodegas Ramirez de la Piscina Bodegas Ramirez S.L.

Carretera Nacional 232a, 26338 San Vicente de la Sonsierra
Spain

Telephone +34 941 334505
Fax +34 941 334506
info@ramirezdelapiscina.com

This company is co-exhibitor of
Gobierno de la Rioja org.

Trade fair hall

  • Hall 10 / B52
  • Hall 10 / D52
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 10): stand B52, stand D52

Fairground map

ProWein 2017 fairground map: Hall 10

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.24  Spain
  • 01.01.24.50  Rioja

Our products

Product category: Rioja

Ramírez de la Piscina Young Red Wine

Vinification:
This wine is made by Carbonic Maceration. After careful sorting on the selection table, the most intact grapes are transferred to stainless steel tanks. The tanks are filled with carbon dioxide to avoid any oxidation and deterioration of the free - run juice which appears as a result of the transfer. Great care is taken for  the skin of the grapes to remain as intact as possible during the process.
Fermentation begins inside the individual grapes until the area between the pulp and the skin is broken down, allowing the semi-fermented juice to flow out.
During this process, colourants and polyphenols present in the skins migrate towards the pulp, giving it the colour and structure which the wine will later also have.
After this maceration period of 7 to 9 days, the first free-run juice/wine (low in alcohol) is run off by gravity in order to concentrate the remaining wine. A day later, the remaining second-run liquid is also run off by gravity. The grapes, mostly still whole, are gently pressed in the pneumatic press. The semi-fermented liquid is still high in sugars, and fermentation continues once it is mixed with the earlier second-run juice.

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Product category: Rioja

Entari Young Red Wine

Vinification:
Bunches are carefully sorted on the selection table, and then destemmed. The grapes are transferred to a tank for skin-contact maceration.
After several days, tumultuous fermentation starts in the liquid found underneath the cap of skins floating on the surface. Automatic pumping-over and punching-down allow the tannins and colour to be extracted from the grape skins. The entire fermentation is temperature-controlled in order to favour the survival of the yeasts until the end of the process.
When fermentation finishes, the wine is run off by gravity.

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Product category: Rioja

Ibai Alde Crianza 2011

Vinification:
Bunches are carefully sorted on the selection table, and then destemmed and transferred to a tank for skin-contact maceration. After several days, tumultuous fermentation starts in the liquid found underneath the cap of skins floating on the surface. Automatic pumping-over and punching-down allow the tannins and colour to be extracted from the grape skins. The entire fermentation is temperature-controlled in order to favour the survival of the yeasts until the end of the process. When fermentation finishes,the wine is run off by gravity.
This method of destemming ensures a greater concentration of polyphenols and colour, which will be absolutely vital for the wine’s ageing in barrel.

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About us

Company details

The meticulousness of the process, the unique location and sustainable cultivation of the vineyards, the hand harvesting, the grape sorting tables at the entrance to the winery and the aging in oak barrels give our wines exceptional qualities.

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