THE HARVEST Grapes sourced from old vines, 40 year-old average age vineyards located in the highest ground of Rioja Alavesa in the foothills of Sierra Cantabria around Laguardia, Elvillar and Kripan. This is the hearthland and best “terroir” of Rioja Alavesa.
The grapes 60% Viura and 40% Malvasia, are picked by hand and put in boxes with a first, vineyard selection that involves discarding there those that dont meet the mark.
VINIFICATION The grapes are destemmed before undergoing alcoholic fermentation for 20 days between 12- 16º C. It was clarified with bentonite.
THE AGEING A third of the grapes are barrel fermented for 20 days in French oak barrels.
TASTING NOTES Colour: Clean and bright, with greyish hues at the edge. Nose: Intense fresh floral aromas that give way to white fruits like pears and tropical fruits. Palate: Dry with just enough acidity to make it fresh and lively with a structured and tasty finish of ripe fruit. Food matches: This wine goes well with grilled fish, fresh vegetables, salads as well as an aperitif.
THE HARVEST Grapes sourced from old vines, 40 year-old averge age vineyards located in the highest ground of Rioja Alavesa in the foothills of Sierra Cantabria around Laguardia, Elvillar and Kripan. This is the heartland and best “terroir” of Rioja Alavesa.
The grapes 100% Tempranillo, are picked by hand and put in boxes with a first, vineyard selection that involves discarding there those that dont meet the mark.
VINIFICATION Grapes are hand harvested in small 15kg boxes from small plots. Once in the winemaking cellar, the berries are inspected on the selection table and then destemmed, crushed and cold macerated for four days at 8ºC before undergoing alcoholic fermentation at an average controlled temperature of 28-30ºC. Once fermentation is completed, the wine is kept in deposits for good polyphenolic extraction. Malolactic fermentation takes place in new oak barrels with regular batonnage of the lees.
THE AGEING This wine is aged in 80 percent French and 20 per cent American, new oak barrels for 24 months with periodic racking every six months.
TASTING NOTES Colour: Deep cherry red, clean and bright. Nose: Good aromatic intensity with notes of ripe red fruits over a base of elegant balsamic. Palate: In the mouth is tasty, mellow, fresh and with fine nuances of sweet fruit. It has volume and the tannins are wel integrated and polished. In the afterstaste, touches of very ripe fruit and nuances of liquor appear making it last in the palate. Food matches: This wine pairs well with roasted lamb, feathered game, meaty stews or hard cheeses.
THE HARVEST The high altitude of the vineyards (900 m+) helps to obtain optimal ripening of the grapes and good polyphenol levels and low yields. The vineyards are an average of 80 years old, with a thin, unfertile organic topsoil with limestone rock underneath and situated in the area of El Obispo.
VINIFICATION 100% old vine Tinta Fina (Tempranillo). Whole grapes sourced exclusively from the El Obispo vineyard – hand picked and brought to the winemaking cellar in 15 kg boxes – are placed in small 10,000 kg fermentation vats where they are cold macerated for 5-7 days at 8ºC – 10ºC, thereby achieving an extraordinarily fine aromatic extraction. Then carefully monitored alcoholic fermentation is carried out with indigenous yeasts for 14 days, which allows for an excellent extraction of colour and fine, sweet tannins. The wine is kept in contact with the skins for a further 16 days in order to achieve a perfect roundness.
THE AGEING Malolactic fermentation takes place exclusively in new French oak barrels made from the forest of Bertrange. The wine rests in the barrel for 8-9 months before being bottled.
TASTING NOTES Colour: Deep cherry red colour with an appealing brightness in the glass. Nose: Impressive palette of fruits on the nose, with a deep aroma of fresh grapes in the foreground, accompanied by aromas of redcurrant, blackcurrant and blackberry. It later brings fruit compote and gentle cocoa and mentholated aromas, typical of the Bertrange cask, which is integrated to perfection within the aromatic ensemble. Palate: A good attack in the mouth which demonstrates its good structure, with some sweetness brought about by an excellent glycerine which rounds the tasting. Balanced tannins and acidity. Food matches: Ideal with roasted game, such as venison or partridge, as well as red meats and dark chocolate.
More than 20 years setting the standards for excellence Made in Spain
Entrepreneur Javier Ruíz de Galarreta founded ARAEX Rioja Alavesa in 1993 bringing together nine small and medium sized independent winegrowers from the Rioja Alavesa region. In just a few years, ARAEX became one of the main drivers of the production and export of the appellation.
In 2001, as the global popularity of Spanish wines expanded, along with his business prospects outside Rioja Alavesa, Javier created Spanish Fine Wines, a second company that grouped winegrowers from other respected Spanish regions, including Ribera del Duero, Rueda, Navarra, Rias Baxias, Cava and La Mancha. Now operating under the brand name ARAEX Grands Spanish Fine Wines Javier continues to create new wine ventures characterized by quality, global projection and respect toward the regional identity and heritage of his Spanish vineyards, as well as new collaborations.
From the crafting of prestigious wines to the organisation of tasting panels, ARAEX Grands Spanish Fine Wines activities stand out for their excellence and vision. Among our latest initiatives, the current cooperation with the world renowned winemaker Michel Rolland is especially remarkable.
Javier also introduced the Spanish Fine Wines Institute to enhance education and appreciation for Spanish wines and wine culture among wine trade and consumers, lead scientific research in the wine sector and promote environmental stewardship and social responsibility in the sector.