I. VARIETALS:70% Tempranillo, 20% Garnacha, 10% Mazuelo.
II. ALCOHOL:12% Vol.
III. AGING:The wine remained in fine American oak barrels for 4 months.
IV. ELABORATION:The grapes come from vineyards owned by the winery on the slopes of Mount Yerga. The Tempranillo grapes were harvested during the first half of October, the Garnacha in the middle of October and the Mazuelo the first week of November. The alcoholic fermentation was done in stainless steel tank and lasted 10 days. The racking was done at 15 days of maceration.
V. TASTING:Red raspberry. Clean and bright. Fruity aromas are very present that due to the elaboration method. The black fruit and oak are very well conjoined. Harmonious on the palate with the correct proportion of alcohol and acidity. Savoury in the mouth with round tannins. Retronasal clean and inviting.
III. VINEYARDS AND HARVEST:Located in the town of Grávalos, a small village in the Rioja mountain chains at 700 meters above sea level. The soils are calcareous and ferruginous clay. The climate is very rigorous with abundant frost in winter and hot summers. The temperature differences are up to 20 ° C between day and night. The harvest is done manually and is very late. We harvest the Chardonnay grapes the second week of September and mid-October the Viura grapes.
IV. ELABORATION:After the decuvée when the wine is clean, the wine ferments with indigenous yeasts in American oak barrels, followed by aging on lees over 6 months with daily batonnage and more sparingly at the end of the aging process.
V. TASTING:Bright straw yellow. Aromas of oak (roasted, smoked) and butter along with aromas of evolution of the variety. Tasty and full-bodied dry-bottom fine lees, dried fruit and toasted oak notes.
VI. FOOD MATCH:Roast lamb, grilled vegetables and legumes.
III. VINEYARDS AND HARVEST:Located on the south of Monte Yerga on the sunny side of the slopes, the Cuesta de la Reina Estate commences at an altitude of 450 meters and ascends to 800 meters. The soils, clayey-calcareous, are very poor and with abundance of boulders. The estate of 120 Hectare has belonged to the family for four generations and the family itself has always cultivated the vineyard. The Harvest was done in mid-October for both the Tempranillo and the Garnacha grapes. The grapes are collected in fruit boxes to avoid any kind of crushing.
IV. ELABORATION:The harvested grapes are transported to the winery, and emptied directly into the tanks where the grape bunches remain in maceration for 12 days in order to go to the press. By gently pressing the skins and stems are separated of the must. The must continues to ferment slowly at low temperature.
V. TASTING:Cherry red color with purple hues that highlight his youth. Clean in the nose with aromas of little wild berries, red fruits and anise. On the palate, a warm presence, slightly astringent what proposes a pleasant finish. Clean retro nasal with a fruit predominance.
VI. FOOD MATCH:Creamy cheeses, dressed meat without too much pepper and white meat with creamy sauces.
The family started making wine in 1852. His great-grandfather, Juan Escudero, began making wine in oak casks in the town of Grávalos, La Rioja. The know-how accumulated and transmitted by his ancestors gave rise in the early 1950s to the first Rioja cavas, with a marked touch of craftsmanship, made by Benito Escudero, father of the current generation of winemakers. They in turn are equally committed to their love of the vineyards, wines and cavas. The fourth generation of this family of winemakers has taken on the various responsibilities of the company: viticulture, management and administration mark the daily lives of the brothers Jesus, Maria Angeles, Amador and Jose Maria Escudero.
Also, respect for the environment, research and professionalism in all areas of business and a commitment to offering customers an excellent product as well as excellent service are the foundations on which the business activities and personality of the Escudero Family rest.