Vintage: 2021.
Grape variety: 85% mencia, 10% alicante Bouschet, 2%
bastardo and 3% white grapes and others varieties.
Plots: Unique plot in the place “La Vitoriana”.
Soils: Clay soils, with stone and quartz.
Age of vineyards: Vineyards over 120 years old.
Planting density: 4.000-5.000 plants per hectare.
Production density: 2.500 kilograms per hectare.
Climate: Continental and atlantic.
Anual production: 620 botellas
Alcohol content: 13,5%.
Wine description:
Valtuille _ La Vitoriana is a wine from a single plot within the place that gives it its name.
La Vitoriana is one of the most enblematic vineyards in Valtuille, whose 4 hectares are only divided between 5 owners. The vineyards, with vines over 120 years old, are probably the oldest in Valtuille.
The plot, located at the foot of the Castro de la Ventosa archaeological site, is one of the most hidden in Valtuille.
Characteristics of the vintage:
After a dry 2020, a rainy December gave away to a cold and dry January in which Philomena storm took place.
In February, due to the high temperatures, the almond trees blossomed.
From March to June it hardly rained and the temperatures were high.
This led to an advance in the budding of the vines and increase the risk of frost. Summer arrived with a rainy June and a hailstorm at the end of the month. As in 2018 vintage, the high summer temperatures motivated a lot of work in the vineyard, in order to save the vintage from the fungus.
July was once again dry, so much that as the harvest approached, the grapes reached a ripening point around 12 – 13% alc. vol., where they stopped and it was difficult to continue ripening.
We began the harvest on August 27th with the vineyards in full ripeness and not very high alcohol. We decided to use a larger
part of whole grapes than in 2020 vintage and to macerate the wines for longer.
The vintage is similar to the 2018. The white wines are fresh and the reds show elegance, fruit and finesse.
Elaboration:
We collect the grapes manually during the first harvest days of each year.
Upon arrival at the winery, we deposit 100% of the entire grape in a 3.000 liter fudre. The fermentation occurs naturally,
without adding yeast and without temperature control.
The wine macerates in the barrels for 35 days, in which the only job is to wet the hat once a day by gravity, without the intervention of pumps.
We devat and press the wine to let it rest one or two months.
After this, we introduce it in used barrels of 500 liters for a year.
