Four wines make up this particular journey to the origins of the Vintae Wine Company. El Pacto del Alto Najerilla and El Pacto de la Sonsierra rediscover the essence and authenticity of the village wines from these two areas, which have long been associated with viticulture.
Riojanda and Valdechuecas are the two wines from “Singular Vineyards", cataloged by the Ministry of Agriculture for being unique places, which must prove their peculiarity. Two extraordinary places where the terroir takes center stage.
Four wines make up this particular journey to the origins of the Vintae Wine Company. El Pacto del Alto Najerilla and El Pacto de la Sonsierra rediscover the essence and authenticity of the village wines from these two areas, which have long been associated with viticulture.
Riojanda and Valdechuecas are the two wines from “Singular Vineyards", cataloged by the Ministry of Agriculture for being unique places, which must prove their peculiarity. Two extraordinary places where the terroir takes center stage.
ALTO NAJERILLA
DOCa RIOJA
Varieties:Mostly Viura, in addition to the occasional Malvasía, Garnacha Blanca or Jaina vine.
Vineyard: Old vineyards, with an average age of around 60 (planted between 1915 and 1974) located in the towns of Cárdenas and Nájera. Ferrous clay soils with a high component of conglomerate rock at the bottom. At an altitude of around 600 meters.
Harvest: Manual harvest on September.
Winemaking: Maceration of entire bunches for 24 hours to achieve greater aromatic richness and fullness in the mouth. Subsequent maceration for six hours with the skins and then pressing. Static debourage by decantation and racking to remove the lees. Fermentation is spontaneous with the native yeasts of the grape, at a low temperature (between 16 and 18 degrees). In the final part of the fermentation, the wine passes into different sizes oak casks.
Aging: Half of the wine is aged for 8 months.
Alcohol content: 13% Vol
Tasting notes
Colour: Straw yellow of medium intensity.
Nose: Complex, with notes of hay, cream and pastries, as well as citrus nuances in the background.
Palate: Long, with very good acidity, and at the same time a lot of structure. The tactile sensations generated by the interaction between the aging oak and the freshness of the grape stand out. But it also stands out for its fullness and creaminess in the mouth, the result of a complete maturation in the vineyard, where the low production of old vines contributes to the richness of its bunches.
OJOGALLO
DOCa RIOJA
Varieties: Garnacha Tinta and Viura.
Vineyard: Small plot located in Cárdenas, in the heart of Alto Najerilla, at an altitude of 600 meters.
Winemaking: It was harvested on September 29 and vinified as a estate wine, a blend of red and white varieties. Maceration took place over four days in a concrete tank, where it also partially fermented, although it finished its fermentation in a stainless steel tank.
Aging: 10 months in 5,000-liter oak barrels.
Alcohol content:13,5% Vol
Tasting notes
Colour: A red with very little depth of color, hence its name.
Nose: Intensely aromatic, it retains its primary aromas, despite being an aged wine.
Palate: It is a “long drink” wine, with great fluidity throughout its entire journey in the mouth.
SONSIERRA
DOCa RIOJA
Varieties: Mainly Tempranillo with the occasional wines of the white varieties and Graciano and Mazuelo.
Vineyard: 27 plots of old organic vines, planted in the 1950s and the 1960s.
Harvest: Manual night-time harvest from September 27 to October 4.
Winemaking: Static maceration for 10 days, with minimal intervention to avoid over extraction.
Aging: 14 months in 225-liter barrels made up of French (60%), Eastern European (20%) and American (20%) oak. 60% are second-use barrels while 40% are new.
Alcohol content: 14% Vol
Tasting notes
Colour: Great depth of color, with violet and red tones.
Nose: Intense and surprising for its frank aroma of berries, liquorice, undergrowth, hints of spice and chocolate.
Palate: Bold with great balance, full-bodied but fine and fresh at the same time, fruit and barrel notes returning in the aftertaste.
Four wines make up this particular journey to the origins of the Vintae Wine Company. El Pacto del Alto Najerilla and El Pacto de la Sonsierra rediscover the essence and authenticity of the village wines from these two areas, which have long been associated with viticulture.
Riojanda and Valdechuecas are the two wines from “Singular Vineyards", cataloged by the Ministry of Agriculture for being unique places, which must prove their peculiarity. Two extraordinary places where the terroir takes center stage.
Four wines make up this particular journey to the origins of the Vintae Wine Company. El Pacto del Alto Najerilla and El Pacto de la Sonsierra rediscover the essence and authenticity of the village wines from these two areas, which have long been associated with viticulture.
Riojanda and Valdechuecas are the two wines from “Singular Vineyards", cataloged by the Ministry of Agriculture for being unique places, which must prove their peculiarity. Two extraordinary places where the terroir takes center stage.
ALTO NAJERILLA
DOCa RIOJA
Varieties:Mostly Viura, in addition to the occasional Malvasía, Garnacha Blanca or Jaina vine.
Vineyard: Old vineyards, with an average age of around 60 (planted between 1915 and 1974) located in the towns of Cárdenas and Nájera. Ferrous clay soils with a high component of conglomerate rock at the bottom. At an altitude of around 600 meters.
Harvest: Manual harvest on September.
Winemaking: Maceration of entire bunches for 24 hours to achieve greater aromatic richness and fullness in the mouth. Subsequent maceration for six hours with the skins and then pressing. Static debourage by decantation and racking to remove the lees. Fermentation is spontaneous with the native yeasts of the grape, at a low temperature (between 16 and 18 degrees). In the final part of the fermentation, the wine passes into different sizes oak casks.
Aging: Half of the wine is aged for 8 months.
Alcohol content: 13% Vol
Tasting notes
Colour: Straw yellow of medium intensity.
Nose: Complex, with notes of hay, cream and pastries, as well as citrus nuances in the background.
Palate: Long, with very good acidity, and at the same time a lot of structure. The tactile sensations generated by the interaction between the aging oak and the freshness of the grape stand out. But it also stands out for its fullness and creaminess in the mouth, the result of a complete maturation in the vineyard, where the low production of old vines contributes to the richness of its bunches.
OJOGALLO
DOCa RIOJA
Varieties: Garnacha Tinta and Viura.
Vineyard: Small plot located in Cárdenas, in the heart of Alto Najerilla, at an altitude of 600 meters.
Winemaking: It was harvested on September 29 and vinified as a estate wine, a blend of red and white varieties. Maceration took place over four days in a concrete tank, where it also partially fermented, although it finished its fermentation in a stainless steel tank.
Aging: 10 months in 5,000-liter oak barrels.
Alcohol content:13,5% Vol
Tasting notes
Colour: A red with very little depth of color, hence its name.
Nose: Intensely aromatic, it retains its primary aromas, despite being an aged wine.
Palate: It is a “long drink” wine, with great fluidity throughout its entire journey in the mouth.
SONSIERRA
DOCa RIOJA
Varieties: Mainly Tempranillo with the occasional wines of the white varieties and Graciano and Mazuelo.
Vineyard: 27 plots of old organic vines, planted in the 1950s and the 1960s.
Harvest: Manual night-time harvest from September 27 to October 4.
Winemaking: Static maceration for 10 days, with minimal intervention to avoid over extraction.
Aging: 14 months in 225-liter barrels made up of French (60%), Eastern European (20%) and American (20%) oak. 60% are second-use barrels while 40% are new.
Alcohol content: 14% Vol
Tasting notes
Colour: Great depth of color, with violet and red tones.
Nose: Intense and surprising for its frank aroma of berries, liquorice, undergrowth, hints of spice and chocolate.
Palate: Bold with great balance, full-bodied but fine and fresh at the same time, fruit and barrel notes returning in the aftertaste.
EL PICARO
DO TORO
Varieties:100% Tinta de Toro.
Vineyard: Selection of 50 to 70 year old vineyards of limited production situated in poor soil and cultivated using the biodynamic techniques.
Harvest: Manual harvest during the first fifteen days of October.
Winemaking: Fermentation and maceration in small concrete deposits, with natural yeasts, avoiding surpassing 24ºC. Softly pressed with pneumatic press and bottled without filtration or any aggressive clarifier to preserve its natural characteristics.
Aging: Minimum of 3 months of aging on lees in concrete tank.
Alcohol content: 14,5% Vol
Tasting notes
Colour: Deep bright ruby.
Nose: Intense, ripe and sweet berry fruit characters, with mineral notes.
Palate: Full bodied wine, with sweet fruits palate and delicious tannins. Fruitful and licorice sensations come from the maturity of the grapes from which this wine was made. The wine is complex, supple and with ripe long finish.
EL PICARO
DO TORO
Varieties:100% Tinta de Toro.
Vineyard: Selection of 50 to 70 year old vineyards of limited production situated in poor soil and cultivated using the biodynamic techniques.
Harvest: Manual harvest during the first fifteen days of October.
Winemaking: Fermentation and maceration in small concrete deposits, with natural yeasts, avoiding surpassing 24ºC. Softly pressed with pneumatic press and bottled without filtration or any aggressive clarifier to preserve its natural characteristics.
Aging: Minimum of 3 months of aging on lees in concrete tank.
Alcohol content: 14,5% Vol
Tasting notes
Colour: Deep bright ruby.
Nose: Intense, ripe and sweet berry fruit characters, with mineral notes.
Palate: Full bodied wine, with sweet fruits palate and delicious tannins. Fruitful and licorice sensations come from the maturity of the grapes from which this wine was made. The wine is complex, supple and with ripe long finish.
EL RECIO
DO TORO
Varieties: 100% Tinta de Toro.
Vineyard: Selection of 90 to 100 year old vineyards of limited production situated in poor soil and cultivated using the biodynamic techniques.
Harvest: Manual harvest in the first 15 days of the October.
Winemaking: Fermentation and maceration during 3 weeks in small reinforced concrete deposits with natural yeasts. Softly pressed with pneumatic press and bottled without filtration or any aggressive clarifier to preserve its natural characteristics.
Aging: 14 months in second use French oak barrels.
Alcohol content:14,5% Vol
Tasting notes
Colour: Intense ruby red.
Nose: Intense and multi-layered aroma, with notes of chocolate, ripe black fruits and vanilla.
Palate: Round and silky, very unctuous with subtle hints of glycerin. Complex and interesting with the long mineral aftertaste.
EL VIEJO
DO TORO
Varieties: 100% Tinta de Toro.
Vineyard: Selection of the best grapes, that come from very old vineyards of more than 100 years of age.
Harvest: Manual harvest in the first 15 days of the October.
Winemaking: Fermentation and maceration during 3 weeks in small reinforced concrete deposits with natural yeasts. Softly pressed with pneumatic press and bottled without filtration or any aggressive clarifier to preserve its natural characteristics.
Aging: 16 months in new French oak barrels.
Alcohol content: 15% Vol
Tasting notes
Colour: Deep cherry with violet edges.
Nose: Very intense and complex. The combination of juicy ripe black fruits, spices, nuts and maturity gives sheer pleasure.
Palate: Serious wine with velvety texture, lots of structure, great backbone and serious tannic grip. Long and persistent aftertaste.
LA JEFA
DO TORO
Varieties: Malvasía and other varieties.
Vineyard: There are very few plots where the white grape predominates in the DO Toro, that is why La Jefa comes from a selection of a multitude white vines that are found alternately in old red grape vineyards (from 50 to 150 years old). The vines settle on sandy soils with a high granite stony component and are cultivated naturally as the tradition of Toro says.
Harvest: The harvest began on September 24 and was carried out manually.
Winemaking: minimal intervention winemaking. Maceration with the skins for 4 hours, soft pressing and static racking. Spontaneous fermentation with native yeasts in new 600- liter French oak barrels, where it remains in contact with the fine lees.
Aging: 14 months in new 600 l French oak “bocoyes” (big barrels), lightly toasted.
Alcohol content: 13% Vol
Tasting notes
Colour: Straw yellow color, medium intensity, very bright, gray overtones.
Nose: Highly complex, notes of vanilla and ripe stone fruits stand out, accompanied by creamy notes. Palate: A mouth-filling, silky wine, great creaminess and very pleasant. But at the same time with good acidity, resulting in a very balanced and elegant wine.
