Bodega Vinessens SL

Carretera de Caudete Km, 1, 03400 Villena
Spain
Telephone +34 965 800-265
Fax +34 965 800-265
comercial@vinessens.es

Hall map

ProWein 2018 hall map (Hall 10): stand D192

Fairground map

ProWein 2018 fairground map: Hall 10

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.24  Spain
  • 01.01.24.03  Alicante

Our products

Product category: Alicante

Essens

VINIFICATION

Careful manual harvest is followed by cold storage at 4ºC for 24 hours. After a second selection process there is a further a further 24 hours maceration at 8ºC prior to initial fermentation. A fortnight’s cold fermentation at 12-13ºC in 500 litre French Oak barrels is followed by a further 45 days in smaller barrels. Batonnage takes place weekly to enhance the buttery and fruity aromas of the wine.

TASTING NOTES

Pale yellow in colour with green tones. Elegant on the nose with both citrus and tropical fruits. Fresh acidity and good structure make this a extremely drinkable white wine with a smooth woody finish.

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Product category: Alicante

La Casica del Abuelo

Constructed in 1932, ‘La Casica del Abuelo’ (Grandad’s Shed) is what we used to call the small farm house on our Puerto de la Harina estate. We wanted to pay tribute to this wonderful story. This wine has been elaborated with 80+ year-old Monastrell vines.

VINIFICATION:

Manual harvested in individual small plastic crates to protect the grapes is followed by a strict selection process at the bodega. Cool maceration prior to the fermentation. 17 days skin and seed contact, precedes a further 4 months ageing in new French and American oak barrels.

TASTING NOTES

Deep cherry colour, with purple tones. Red and black fruit aromas like plums and prunes, with hints of balsamic and aromatic herbs. With a silky and pleasant entry in the mouth, it has
sweet and ripe tannins and well balanced acidity. A deliciously Mediterranean blend.

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Product category: Alicante

El Telar

VINIFICATION

Manually harvested in individual small crates to protect the grapes followed by a strict quality process control at the bodega.

Monastrell: Cool maceration for a minimum of 21 days precedes a further 16 months ageing in 500 L new French oak barrels.
Cabernet Sauvignon: Grapes de-stemmed rather than crushed and fermented in 500 litre barrels of new French oak. Then aged a further 16 months in smaller (225 L) French oak barrels.
 

TASTING NOTES

Inky, cherry in colour, bursting with black fruit. Mineral and spices on the nose and well balanced and smooth on the palette. Full bodied and fleshy in the mouth with pronounced tannins and a strong finish.

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About us

Company details

Traditional mountain viticulture combined with the latest winemaking technologies to obtain grapes of the utmost quality from which we make our terroir wines.

  • The bodega has 23 hectares on the hillside of the ‘Sierra Salinas’ with an altitude from 550 to 700 meters above sea level.
  • The vines are rooted in limestone soil, in general both sandy and stony and extremely low in organic matter.
  • The climate is Mediterranean but has a continental influence with cold dry winters and extremely hot summers.
  • One of the most significant characteristics of our climate is the extreme summer fluctuation in temperatures between day (where temperatures can reach as high as 40°C) and night (where they can fall as low as 13-15°C). This process favours the steady maturation of our grapes, conserving aroma and balancing acidity.
  • Above all we have a deep respect for the environment, fighting off plagues and pests using entirely ecological methods, such as natural pheromone confusion techniques.

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