Participant Route USA

Bodegas Fernandez de Pierola

Carretera de Logrono s/n, Finca El Somo, 01322 Moreda de Alava

Telephone +34 945 622480
Fax +34 945 622489

This company is co-exhibitor of
Rioja Alavesa & Txakoli Basque Government - Fundacion Hazi

Hall map

ProWein 2017 hall map (Hall 10): stand D58, stand E52

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
  •  Rioja

Our products

Product category: Rioja

Piérola Crianza

Grape Variety: 100 % Tempranillo.
Vinification: Vineyards are older than 30 years old and the yields do not go more than 5.500 kg/ha, manual harvested. Fermentation of destalked grapes in stainless steel tanks equipped with cooling jackets to maintain temperatures steady below 28 °C. kin contact maceration for 30 days, with twice-daily over-pumping
Ageing: Maceration process at least 30 days to get volume and fat which will balance the wines. After a malolactic fermentation which is made with the lees, the wine will spend 18 months in American 70% and Fench 30% barrels from one to three uses.

Colour: Deep, intense cherry red color.
Aroma: With a powerful nose with intense notes of ripe wild berries (blackberries) and hints of cedar and vanilla; all very nicely blended.
Palate: Impressive attack in the mouth. Meaty and exceptionally well-balanced, with notes of stewed fruit over a background of toasted wood accompanied by supple tannins. Persistent aftertaste with a marked personality.
Formats: Bottles of 375ml, 500ml, 750ml, 1,5 Litres, 5 Litres
Boxes: Box of carton of 6 bottles and of 12 bottles.
Service: 16-18º C.

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Product category: Rioja

White Tempranillo

Grape Variety: 100% White Tempranillo
Vinification: After a very dry cycle we had some rains in late September, which was perfect for the evolution of maturation, providing better balance and increasing final fruit expectations. Skin contact (pellicular) maceration of destalked grapes at cold temperatures before fermentation for 36 hours. The must is then carefully separated from the skins and fermented in contact with its lees stainless till tanks.

Colour: Straw yellow color
Aroma: A nose that combined citrus, butter and dried apricots.
Palate: It has a medium mouthfeel, and tasted citrusy with apricots along with a little black licorice.
Formats: Bottle of 750ml.
Boxes: Box of carton of 12 bottles
Service: 8º-10º C.

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Product category: Rioja

White Barrel Fermented

Grape Variety: 100% Viura
Vinification: Skin contact (pellicular) maceration of destalked grapes at cold temperatures before fermentation for 36-48 hours. The must is then carefully separated from the skins and fermented in contact with its lees in brand new casks (100% American), where it is left to age for a few weeks.

Colour: Attractive, golden straw yellow bright color.
Aroma: With a Intense nose of varietal notes, ripe fruit with toasty hints from new wood. Well blended and balanced.
Palate: Full-bodied, tasty and fresh, good mouthfeel. Intense, persistent finish.
Formats:Bottle of 750ml.
Boxes: Box of 6 bottles and box of 12 bottles of carton.
Service: 12-13º C

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About us

Company details

The Fernández de Piérola winery was founded in 1996 with the aim of producing quality wines with a personality different from the standardized taste of most Rioja wines. With these two objectives in mind, we established our small family winery, from the family vineyards we own in Moreda (Rioja Alavesa), a traditional winemaking region.

This philosophy of 'pago', of correlation vineyard - wine, is fundamental in our judgment in order for the wines to acquire their distinctive personality and to reflect the singular characteristics where they come from. .

Because of that, our Winery is supplied only with grapes originating from Moreda's vineyards, 50 % from our own and the rest from other growers.

The singular microclimatic conditions that enjoy our vineyards (moderated rainfall; 450 l/m2, fragile areas, a great part of they in hillsides orientated towards the south, which allows a suitable luminosity, poor, clayey - calcareous soils, of scarce production, important temperature jumps between day and night....) are those that allow that our Tempranillo variety reach its ideal ripeness.

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