Style: Fruity, Full Bodied
Vendor: Arano Wines
Practice: Sustainable, Vegan
Grapes were picked at optimal ripeness with manual selection in the vineyard. In the winery, the grapes underwent 6 to 8 hours skin contact in order to achieve better extraction of the aromatic compounds in the resulting wine. They were then pressed gently and the must transferred to new French and American oak barrels where the fermentation took place for 15 or 20 days at a temperature of 6 to 20ºC. Once completed, the wine remained on its fine lees with periodic battonage to enhance their suspension and contact. The wine was tasted weekly to follow its aromatic development and determine the best time to rack off the lees and then bottle.
The 2018 harvest began at CVNE on the 19th September and ended on the 26th October. Given the adverse weather conditions of this year’s harvest, timing of key tasks in the vineyard was critical to obtaining high quality grapes. The harvest began with a dry autumn, following one of the worst droughts in history, and winter began with long awaited rains, cold spells, frost and snow, which were common in past years. There then followed a cold, wet spring and a warm summer. Considering that this was a year with high rainfall, the harvest took place calmly and selectively.
About the Winery
CVNE, Compañía Vinícola del Norte del España (the Northern Spanish Wine Company), was founded in 1879 in the town of Haro in Rioja. CVNE was founded by two brothers and today is still controlled by the direct descendants of the founding family. Since its inception, CVNE has been focused on the production and aging of wines and now comprises of four wineries: CVNE, Imperial, Vina Real and Contino.
Wine made from 100% Viura grapes. Gentle pressing encouraged the release of free run juice which was then fermented in stainless steel tanks at controlled temperatures, facilitating the extraction and conservation of key primary fruit and floral aromas typical of the variety.
Check out more at: CVNE