Viña Santurnia Gran Reserva 2004




Meteorological conditions:

Autumn was characterized by mild temperatures and less rains than average vintages. The beginning of winter was characterized with mild temperatures followed by a strong drop in temperatures and snow. Similar weather until the first spring days provide a very late bud breaking ,beginning of May. Spring mild (or cool) temperatures without frosts favored an adequate bunch development and an almost perfect fecundation. Summer starts with an intense vegetative delay. Temperatures stay lightly colder than usual but with a big thermal jump day/night temperatures, that increase grape ripeness and development. Grapes start getting dark at the middle of August, faster than usual. Berries grow in size and a green harvest is made to reduce the yield. Rains during the first days of September. After September the 10th the weather improves , sunny, absence of rains and thermal jump day/night, favoring extraordinarily the production of aromatic compounds, antocianos and polifenoles

 Assessmentsof the Rioja Control Board:


Control Board:

Denominación de Origen Calificada, Rioja.

 Production Area:

Rioja Alta and Rioja Alavesa


Clay Calcareus



Briñas: Place ̈El Portillo ́, Tempranillo variety, with a plantation density of . 1,20 each 2,7 meters. Pruning type: royal cord. Plantation year 1988.

Labastida: Place ́Saguchas ́, Tempranillo variety, with a plantation density of 1.2 each 2,6 meters. Pruning type: Vaso. Plantation year 1980.

Place ́La Tejera ́, Mazuelo variety. Pruning type, cord royal. Plantation year 1991.

Haro: Place ́La Vigortilla ́ Graciano variety Plantation density of 1,20 each 2,7 m. Prunning type: royal cord. Plantation year 1990.

Yields of 6500 kg/ha


Manual, the third week of October.

Grape Varieties:

Tempranillo 90%, Mazuelo 5% y Graciano 5% .


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, during 8 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 preesing by treading on the inside of the tanks for extracting the máximum wine of natural form.


Oak cask of American Missouri 80% and French oak 20%, during 24 months. Bottling in September of 2007.


Alcohol: 13,9 % vol PH: 3,69. Total Acidity: 4,8 g/l. Volatil Acidity: 0,52 g/l Sugar:1,2g/l


12.000 bottles

 Tasting Notes:

See: Brilliant of color garnet cherry with tones ruby.
Nose: Aroma with notes of fine reduction (snuff, cedar), with hints of toasty, creamy.

Palate: Fleshy with well developed tannins, ripe with balsamic, persistent and very fine.