Heredad Pangua Sodupe
Date of Harvest: First two weeks of October.
Production: Barrelling of the destemmed grape and pressing at approximately 18 days.
Alcoholic Fermentation: Spontaneous, with wild yeast, at a temperature of 28 ºC.
Malolactic Fermentation: Spontaneous, in barrels.
TASTING SHEET
By tilting the glass approximately 60 degrees and on a white background, in the heart of the glass, we can observe picota cherry red tones mixed with hints of bright purple, giving the wine a spectacular liveliness. We find a meniscus with violet tones and not very developed.
This shows us the wine is well made since the tones have evolved in the barrel while still respecting the liveliness of the wine.
On the nose, holding the glass still we can sense aromas of black fruit, such as blackberries or cranberries and new and clean wood. If we move the glass, the aforementioned aromas mix together to offer us a fusion of black fruit, nuts and reminiscent hints of vanilla. On the palate it is a very full wine, with a long finish where we get a tannin which is tamed, flavourful and a little aggressive on the palate, which makes the touch sensations pleasant and silky. With flavours of black fruit and coconuts with hints of vanilla.
This wine is heavily influenced by the typical terroir of La Rioja Alta, giving very balanced general characteristics which are capable of satisfying the most discerning palates.
Date of Harvest: Beginning of October.
Production: Cold pre-ferment maceration (cold soak) and separation of pulp and husks.
Alcoholic Fermentation: Spontaneous with wild yeast, around 50 days at a temperature of 18 ºC in American medium toasted oak barrels.
PRODUCTION
White selected from a small estate situated in San Vicente de la Sonsierra at the foot of the Cantabria mountain range. Planted in 1971, of the viura variety and without trained vegetation. The alcoholic fermentation takes place in new American oak barrels with the winery’s unique toasting, and aged for 9 months on its lees, with the bâtonnage technique (stirring the lees) being performed each day.
TASTING SHEET
By tilting the glass approximately 60 degrees and on a white background, we observe golden hues evolving with an exquisite brightness and richness.
Holding the glass still, on the nose we can sense aromas of new wood, intertwined with peach. As we swirl the glass, the wood aroma disappears, giving rise to a powerful cocktail of peach and banana aromas together with hints of nuts and roasted scents.
On the palate it is a powerful wine, full bodied and marked by a fleshy and abundant, yet not so polymerised tannin, making the touch sensations long and silky.
In the attack we find flavours of banana and peach, intertwining as the wine moves towards the mid-palate with nuts and reminiscent hints of vanilla.
Date of Harvest: First two weeks of October.
Production: Barrelling of the destemmed grape and pressing at approximately 18 days.
Alcoholic Fermentation: Spontaneous, with wild yeast, at a temperature of 28 ºC.
Malolactic Fermentation: Spontaneous in barrels.
PRODUCTION
Selection of vineyards with the estate’s weakest soils, seeking greater stress at the end of the ripening process, placing the focus on the grape, producing a selection of grapes with a smaller berry size. The malolactic fermentation takes place in new American oak barrels coming from the southern face of the Appalachian Mountains, the area of the great lakes. Aged for 20 months on our winery’s special and unique toasting to subsequently age in the bottle for 6 months before sale.
TASTING SHEET
By tilting the glass approximately 60 degrees and on a white background, in the heart of the glass, we can observe evolved hints of red. As we swirl the glass away from us in a circular direction from the centre, we see hints of purple, finishing with bright and rich violet hues on the meniscus. This shows us the good care taken of the wine since the tones have evolved in the barrel while still respecting the liveliness of the wine.
On the nose, holding the glass still, we can sense aromas of new, clean wood which is, aromatically speaking, very powerful. If we swirl the glass slowly, we can enjoy the aromas of the fleshy and ripe fruits mixing together with the wood to give us a combination of red fruits, nuts, vanillas, and even coconut accompanied by generous aromas of spices, giving it a very pleasant touch.
On the palate it is a generous wine, marked by a fleshy, abundant and polymerised tannin,
making the touch sensations long and silky. Flavours of ripe the forest fruits, cranberries, black fruits and coconuts with hints reminiscent of vanilla and even a touch of dark roasted flavour. A wine which mixes very well with the wood, not allowing it to become the focus at any time. The wine is what provides the main organoleptic characteristics.
Date of Harvest: First two weeks of October.
Production: Barrelling of the destemmed grape and pressing at approximately 18 days.
Alcoholic Fermentation: Spontaneous, with wild yeast, at a controlled temperature of 28 ºC.
Malolactic Fermentation: Spontaneous, in barrels.
PRODUCTION
Select vines without trained vegetation from the three towns in which the winery has its vineyards, to enhance the wine potential of the heart of the Rioja Alta. It pursues the unctuosity of the grapes from San Vicente de la Sonsierra, the freshness of grapes from Briones and the balance of grapes from San Asensio. Aged in American and French oak barrels for between 24 and 48 months, and aged in bottles for one year.
TASTING SHEET
By tilting the glass approximately 60 degrees and on a white background, in the heart of the glass, we can see evolved hints of red. As we swirl the glass away from us in a circular direction from the centre, we see hints of violet intertwining with the aforementioned hints of red, to finish with bright and rich violet hints on the meniscus. Observing a rather aggressive evolution of the tones, thanks to our select barrel that stores our wines.
On the nose, holding the glass still, we can sense aromas of new, clean wood which is, aromatically speaking, very powerful. If we swirl the glass slowly, we can enjoy the aromas of the ripe fruits mixing together with the wood aromas us a combination of black fruits, nuts, vanillas, and even coconut accompanied by generous roasted and spiced aromas, giving it a very pleasant touch.
On the palate it is a lively wine, marked by an oily and abundant tannin which, together with a subtle sensation of freshness, gives it that unctuosity that distinguishes the grapes of the Riojan Sonsierra. All of this ensures the touch sensations are long and silky. Flavours of ripe black fruits, coconuts with hints of vanilla and even a touch of dark roasted flavour. A complete and elegant wine.