Viña Santurnia Reserva 2009

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:

Franc-clay and calcareous-clay

 

Vineyards:

Vineyards of the Ayala family in the place of Briñas, located in the foothills of the

Sierra de Cantabria or Sonsierra. Applying a viticulture respectful with the environmen.

Labastida: Different vineyeards with plantation density of 1,20 each 2,6 meters.

Pruning type: Cordon Royall . Plantation year between1978.

Briñas plantation density of 1,20 each 2,7 m. Prunning type: Vaso . Plantation year 1980.

Yields of 6500 kg/ha

 

 Harvest:

Hand harvested bunches selected, between the first week and the third week of October.

 

Grape Varieties:

Tempranillo 90%, Mazuelo 5% y Graciano 5% , from 30+ year old vineyards.

 

 Vinification:

Traditional. 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 pressing by treading on the inside of the tanks for extracting the maximum wine of natural form.

 

 Ageing:

Oak cask of American Missouri 70% and French oak 30%, during 30 months. Bottling in July of 2010.

 Analytical:

Alcohol: 14 % vol PH: 3,67. Total Acidity: 5,20 g/l. Volatil Acidity: 0,60 g/l

 Production:

20.000 bottles
 
 Tasting Notes:

See: Garnet cherry color with tones ruby. Bright and clean.

Nose: : intense, complex ,warm and elegant bouquet with fresh fruit notes combined with hints of spice, vanilla and toast.

Mouth: velvety entry, full and complex. Good tannic structure and balance. The dominant fruity flavors of sligtly over toasted, roasted, cocoa and vanilla, giving it a very interesting complexity.