Remirez de Ganuza, an oenological paradise in La Rioja
The vineyards consist of more than eighty hectares of Tempranillo, Graciano, Viura and Malvasia. They are spread over six locations in the Sierra Cantabria: Samaniego, Leza, Elciego, San Vicente de la Sonsierra, Laguardia and Ábalos, the Rioja Alavesa. In all of them, the habitat, the microclimate, the orientation of the plots, the low productivity of the vines and the age of the vineyard have been taken into account for their selection, the average age of the vines being fifty years old. This large area of land allows them to be self-sufficient in grapes of the highest quality
After twenty years of winemaking experience, they have developed an innovative wine extraction system that has given rise to Trasnocho. They introduced a PVC food grade bag into the interior of the devatted tank, filled it with water and squeezed the skins, thus releasing 70% of the wine still contained in them. This procedure, so simple but at the same time so special, avoids friction between the skins and oxidation of the wine, thus extracting the virtues and not the defects, such as the appearance of herbaceous aromas and undesirable flavors produced by conventional pressing
Technical Sheet
Winery: Viñedos Propios, in Bodegas Fernando Remírez de Ganuza, Samaniego (Rioja Alavesa).
D.O.Ca. La Rioja
Year: 2016
Grade: 13.5%
Varietal: 90% Tempranillo, 5% Graciano, 5% Viura and Malvasia skins
Tasting notes: Red wine of deep cherry red color, with intense and elegant aromas of ripe red fruits and many spicy notes. In the mouth long wine with a lot of flavors, with a lot of length and a deep and friendly finish. It presents sensory characters that reflect very well its microclimate within the northernmost area of La Rioja and genuine of its origin
Serving temperature: 16-18ºC
Serving temperature: 16-18ºC
Making: Manual harvest in 12kg boxes of grapes from vineyards with an average age of 60 years and low yields in 12kg boxes. Temperature controlled prior to fermentation in specially designed cold rooms for a period of 24 hours (4-6 degrees). Grape selection on the table and separation of shoulders and tips. This wine was made from the de-stemmed shoulders. Fermentation in small stainless steel tanks and French oak vats of 7000 liters. Obtained through an extraction system without oxidation or friction thanks to a membrane bag filled with water (system developed by the winery itself). The aging is 21 months in new oak barrels: 95% French oak 5% American oak
The vineyards consist of more than eighty hectares of Tempranillo, Graciano, Viura and Malvasia. They are spread over six locations in the Sierra Cantabria: Samaniego, Leza, Elciego, San Vicente de la Sonsierra, Laguardia and Ábalos. In all of them, the habitat, the microclimate, the orientation of the plots, the low productivity of the vines and the age of the vineyard have been taken into account for their selection, the average age of the vines being fifty years old. This large area of land allows us to be self-sufficient in grapes of the highest quality
Matching: at Made in Spain we recommend pairing it with roasted red meats, game birds and other game such as wild boar or deer, as well as aged sheep and goat cheeses.
We recommend pairing it with roasted red meats, game birds and other game such as wild boar or deer, as well as aged sheep and goat cheeses
A traditional winery with avant-garde winemaking
You will find Remírez de Ganuza in the center of Samaniego, a beautiful medieval village at the foot of the Sierra de Toloño. Of medieval origin, it retains today its appearance of fortified village visible in many of its buildings and especially in the church of Our Lady of the Assumption of the sixteenth century, built next to one of the four towers that defended the village.
The Remírez de Ganuza is located in the center of Samaniego, a beautiful medieval village at the foot of the Sierra de Toloño
The Remirez de Ganuza winery as we said before, is located in the center of Samaniego, Alava. it is formed by a block of buildings, old mansions of the village, is composed of modern reinforced concrete structures covered with old masonry, thus integrating into the traditional local architecture.
Surrounding a large central courtyard crossed by a natural water channel, the different buildings that structure the winery are dedicated to the different phases of winemaking, such as the barrel area, the bottle racks, the cold chambers or the selection area.
The traditional architecture of the winery is based on the traditional architecture of the region
The traditional architecture of the winery, in which the interior roof made of century-old oak beams stands out, contrasts with one of the most avant-garde and innovative winemaking methods of the moment.
The winery's traditional architecture contrasts with one of the most avant-garde and innovative winemaking methods of the moment
Rioja Alavesa: the elite of the wines of La Rioja
Rioja Alavesa is included as a subzone in the Rioja Qualified Designation of Origin. It has 13,500 hectares of vineyards and several hundred wineries, resulting in an annual average of around 40 million liters of wine.
Rioja Alavesa is a subzone of the Rioja Qualified Designation of Origin
The area produces especially red wines with specific general characteristics, such as a bright and lively color, a fine aroma, a fruity flavor and a pleasant palate. These peculiarities are due to the clay-limestone soils of the area, which are excellent for the vines to absorb the necessary moisture. The climate and the location of the vineyards behind the Sierra de Toloño, which protects the vines from the cold north winds and allows the vines to take better advantage of the heat, also contribute to its quality
The red wines are the most representative wines of the region and are made from Tempranillo (around 79% of the total is produced from this grape), Garnacha, Mazuelo and Graciano varieties.
The red wines are the most representative wines of the region and are made from Tempranillo (around 79% of the total is produced from this grape), Garnacha, Mazuelo and Graciano
The young or red wines of the year are mostly made using the traditional carbonic maceration method, in which whole bunches are fermented in a 'lake' for between seven and ten days. Once free of skins and stems, they are transferred to the vats where they will finish fermentation
The crianza, reserva and gran reserva wines are made using the Bordeaux or destemming process. It consists of breaking the grapes by removing the stems and incubating the must with its pulp for seven days. After several fermentations, they are transferred to barrels for aging. It is the time spent in barrel and bottle that makes the difference between Crianzas, Reservas and Gran Reservas
Due to the fact that rosé and white wines are increasingly appreciated both inside and outside our borders, winemakers and oenologists are working on the production of quality wines from these varieties, in a bid to approach all markets
