Gotas de Santurnia

Vintage:

2009

 

Meteorological conditions:

Autumn and winter cold, snowy and rainy good, they will promote increased soil water reserves for the rest of the growing season. It is in the 3rd week of April when there is the bud breaking. There is little rain and noted the absence of frost. in thesecond week of June, the vine vegetative state has a right and health, withtakes place a slight advance flowering, and then a good setting. The months ofJuly and August are very hot and completely dry, causing water stress in some parcels. The veraison is ahead slightly in the first week of August. during this months the temperatures were high both day and night, the thermal gradient was not significant, causing a delay in phenolic maturity. In mid-September rains occurred that left about 55 l, this caused a slowdown in the maturing and a slight increase in the thickness of the berry. The harvest

began in late September for white varieties and it was not until early October when the harvest began for black varieties. Good weather in this period led to a bunch of excellent health and proper physiological and phenolic maturation.

 

 Assessmentsof the Rioja Control Board:

Very good 

 
Control Board:

Denominación de Origen Calificada, Rioja.

 
Production Area:

Rioja Alta and Rioja Alavesa

 
Soil:

Calcareous-clay composition.

Vineyards:

Labastida and Briñas: La Torca Vineyard .Plantation density of 1,20 each 2,7meters.. Prunning type: vaso. Plantation year 1927.

Yields of 1500 kg/ha

 Harvest:

Destemed by hand , in boxes with a rigorous selection of every grape in the 3rd week of October.

Grape Varieties:

Tempranillo 100% and 30% Graciano

 Vinification:

After the destemed by hand with a rigorous selection of every grape, is done the peeling
in a smooth manner by directly falling into the fermentation oak barrels not using any type
of pump. Alcoholic fermentation in oak barrels of 225 Kg, during 13 days with temperature-controlled fermentation between 28 and 30o C , extended post-fermentative maceration on the barrels for 5 days, followed by constant stirring and battonage. After is realized on over a low pressing . The Malolactic fermentation is realice in new French oak barrels in March.

Ageing:

Oak cask of French oak 100%, during 24 months. Bottling in July 2011.

 Analytical:

Alcohol:15,2%vol ; PH:3,81. ; Total Acidity:5,02g/l. ; Volatil Acidity:0,66g/l

 Production:

1.000 bottles
 
 Tasting Notes:

See: In view shows bright cherry color.

Nose: The nose is expressive and mineral aroma. With notes of ripe fruit, oak, roasted ... Palate: The palate is fruity and tasty. Notes toasted, powerful tannins. Long and persistent.