Viña Santurnia Crianza 2011




Meteorological conditions:

After a winter low in precipitation, spring came suddenly with plenty of heat, causing a rapid and early buds breaking. Spring rains did not appear, and the risk of the dreaded mildew were scarce. The month of July was cooler than usual, but was also accompanied by little or no rainfall. Verasion, as expected, began very early, and after a month of August very hot and very dry, with light rains began in September, but continued high temperatures. All this meant that the vines were generally very healthy, but also developed and stressed, and consequently the grapes at first unbalanced, but with a temperature gradient between day and night. Harvest begins October 3 for red varieties, characterizing good climatic conditions during this period, so that grapes were collected with an excellent health. Irregular maturation which the alcoholic was very rapid maturation and high phenolic maturation was slow., Which forced

us to make a selection very strong harvest, with great care selecting each of our vineyards for wine with good intensity color, polyphenols and appropriate alcohol.


 Assessmentsof the Rioja Control Board:


Control Board:

Denominación de Origen Calificada, Rioja.

Production Area:

Rioja Alta and Rioja Alavesa


Franc-clay and Calcareous-clay .


Labastida: Different vineyeards with plantation density of 1,20 each 2,6 meters. Pruning type: Cordon Royal and Vaso . Plantation year between1980 and 1992.

Haro: Different vineyeards with plantation density of 1,20 each 2,7 m. Prunning type: Vaso and Cordón Royal. Plantation year between 1986 and 1998.

Yields of 6500 kg/ha


Manual, between the second week and the third week of October.

Grape Varieties:



After the manual harvest, is done the peeling in a smooth manner by directly falling into the fermentation tank not using any type of pump. Alcoholic fermentation in stainless steel
tanks of 25000 Kg, during8 days with temperature-controlled fermentation between 28
and 30o C , extended post-fermentative maceration on the skins for 5 days, with two

pump-overs daily in the beginning with a light pump-over daily at the end. After is realized the pressing by treading on the inside of the tanks for extracting the maximum wine of natural form.


Oak cask of American 80% and French oak 20%, during 24 months. Bottling in Septemberof 2015.


Alcohol:14%vol ; PH:3,71. ; Total Acidity:5,02g/l. ; Volatil Acidity:0,68g/l


60.000 bottles
 Tasting Notes:

See: Cherry red colour, high layer, clean and bright.
Nose: Good fruit fused with coconut, vanilla, spices and toasted aromas from the oaks.
Mouth: Soft, it has good volume and balance. Fruit and oak well assembled with fresh long finish.

Well tamed tannins and a long finish and fresh . Retronasal appear again in fruit and vanilla notes.