Valtuille Villegas VINO DE PARAJE 

Vintage: 2021.

Grape variety: 85% mencia, 10% alicante Bouschet, 5% white grapes and others varieties.

Plots: Unique plot in the high sandy area of the “Villegas” place.

Soils: Sandy soils.

Age of vineyards: Vineyards over 100 years old.

Planting density: 4.000-5.000 plants per hectare.

Production density: 2.500 kilograms per hectare.

Climate: Continental and atlantic.

Anual production: 1.300 botellas.

Alcohol content: 13%.

Wine description:

Valtuille _ Villegas year after year is one of the finest wines of the winery.

We started to produce and bottle it separately in 2005, but it did not come out on the market until the 2010 vintage.

This wine is classified as a vino de paraje, a new classification used to identify a wine that comes from grapes grown in a particular zone within a village – more specific than a village wine, but less so than a single vineyard.

The wine is the essence of its plot, sandy soils, rare 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 the first day of harvest each year, just from harvesting the place La Cova de la Raposa.

Upon arrival at the winery, we deposit 30% of the entire grape in a 3,000-liter wooden fudre. The fermentation is done naturally without adding yeasts 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.