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Denominacion de Origen
San Vicente de la Sonsierra
Multiple proprietary and contracted vineyards located in Ábalos and San Vicente de la Sonsierra.
Sustainable dry farmed viticulture. Vineyards trained as spur-pruned goblet vines as well as high density trellises. Manual work and harvest, with no mechanization whatsoever.
Calcareous clay soils that are typical to the Sonsierra Riojana. Limestone rich clay soils that are sandwiched between large slabs of lime-sandstone mother rock.
Continental with heavy Atlantic influences that are moderated by the Sierra Cantabria.
The grapes undergo rigorous manual sorting before destemming. 100%of the clusters are destemmed, but not crushed. Temperature controlled fermentation in stainless steel (inoculated) with neutral yeast. Maceration lasts 20-30 days. The wine is racked to concrete tanks for malolactic fermentation, which occurs spontaneously.
24 months in American and French oak barrels in underground cellars followed by 2 months in stainless steel for natural fining and settling. Once bottled, it is bottle aged underground for at least 36 months.
The Ramirez de la Piscina family of San Vicente have been farming grapes in this historic village since the 13th century. Their family name is shared with the hermitage of Santa María de la Piscina, a 12th century Romanesque hermitage, a historic landmark site that is engraved with the Ramirez family crest, speaking to the family's long history in Rioja. Today, they produce small quantities of extremely classical Rioja wines from estate and long-term contracted vineyards in San Vicente and Abalos, two of the most important villages in the Sonsierra Riojana, a geographic "triangle" of quality between San Vicente, Abalos, and Labastida.