Rioja Vega
Initially started as the dream of one man, Don Felipe Ugalde in 1882, this winery has seen ongoing growth and development over the years. Don’s aim was simple, to be one of the countries most prestigious Bodega’s. Although his winery passed down the family line, it was through marriage that it became united with Bodegas Muerza, hence losing its identity. Today it is owned by the group Principe de Viana who acquired it in 1983 providing investment in new equipment, staff and in 2001 a new winery, 10km outside Logrono, complete with an underground ageing cellar. The new cellars incorporated modern equipment such as self-weighing hoppers, pneumatic presses and self-emptying stainless steel vats. This level of development has allowed not only the fruit from their own vineyards to be processed but also that of surrounding contract growers so that it has been able to produce this range of great value for money wines.
Tasting Notes
A wine with deep, intense red colour and subtle purple hues reminiscent of the skins of the grapes it was made from. Ample, elegant bouquet opening up in the glass to show a nutty, spicy character with hints of aniseed. The mouthfeel is initially full of ripe black fruits giving way to a complex balsamic, liquorice and toasted leather finish that´s long and lingering. Its round tannins and freshness make for a silky, elegant wine of fine intensity.
Food Matches
Enjoy with a cheese board packed with hard cheeses.
Vinification
Care for the fruit and respect for the environment were strictly adhered to during the picking. Strict selection at the low yielding vineyard (5,000 kg / Ha.) was carried out. On arrival at the winery, careful destemming ensured there was no damage to the berries, preserving their fresh fruit profile.
Alcoholic fermentation was carried out in temperature controlled stainless steel tanks for 9 days, with regular punching and pumping over of the skins cap carried out. Subsequent maceration for 7 days in the tank after fermentation was over. Minimal intervention in the winemaking was exercised in order to preserve the unique characteristics of this wine during the stabilisation and ageing process. Racking and ageing in oak barrels for 11 months. A total of 18 new barrels were used in ageing this wine, sourced from 7 different coopers and 9 different origins and toasting levels.
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