The penetrating aromas of the harvest are an experience that remains in one’s life memories. It’s a combination of soil, fresh fruit, floral perfume, a penetrating sweetness. Sun and endless days, culminating in the magic of fermentation . Grapes, juice, fermenting ... you can smell the harvest.
We could say that these are the fragrances of tradition and family, of our town, of the end of the Summer, but, above them all, of a SWEET future: THE HARVEST OF 2018, and the beginning of another new vegetative cycle.
We are a big family: the seers of the Regulatory Council, the harvesters, the tractor drivers, the oenological and winery team, the commercial team, the colleagues from other wineries, our customers and suppliers ... the aroma of wine is unmistakable.
In FRONTAURA this magic began on September 19th. This vintage is marked by the month of September, with hot days and cool nights, that has introduced a novelty: our first ROSADO, FRONTAURA ROSÉ. Crisp, fruity and subtle, a most delicate caress. It’s here to stay, a rosé made from syrah and verdejo that completes our family of wines.
The harvesting tasks in the Toro Designation have started a few days ago at our PAGO DE VALDELACASA, where the vineyards presented a perfect sanitary condition. The average yield of 5,000 kg/ha. and the size of our estate, 120 ha, enables us to obtain different results in different plots, so that we can elaborate from young wines to reservas, depending on the load, the soil and the age of the vines.
The mechanical harvesting of the trellised vineyards is being carried out at night to avoid the high temperatures during the hours of sunlight, which would affect the quality of the grape.
Manual harvesting takes place during the day in our top quality vineyards, being the destination of those grapes our elegant robles, our modern crianzas and our extraordinary reservas. In these plots the possibilities are even wider than in our Valdelacasa estate as we have a diversity of soils: sand and gravel, centenary bush vines, clones almost extinct .... Once in the winery they will ferment in concrete tanks or in French oak vats to then be placed in brand new 300-liter Allier French oak barrels where they will undergo malolactic fermentation and will be aged until they become great wines.
RIBERA DEL DUERO, in its own time.
In Ribera del Duero, the harvest will begin on October 4/5, depending on Nature’s whim. We will begin with the oldest vineyards.
Vineyards located in the "Casillas" area in Quemada. This area is a pure spectacle, a mosaic of prephylloxeric vineyards intertwined with each other. Cipri was our guide when we went to choose the vineyards. I remember asking him: “tell me who is the owner so we can later identify them”. And then he told me: “those two lines are from Carracuco, the other three are from Crippled Germán (el Cojo) and the next five from Ángel el Raposo”. These are growers who, when almost everyone was pulling out the roots of their grandparents’ vines, decided to stay put, even if that meant not even getting a day’s wage, and kept what nowadays is a priceless treasure. And it is priceless because there are no more vines like that in the world just as there are no other "Cipris", other "Carracucos" or other "Raposos" either.
In a second phase we will harvest our vineyards of Pesquera and Piñel. They are more modern vineyards but have been nurtured with all the care of the world. We expect to get a very balanced grape, perfect for our semi-crianza wines.
Hence, we expect a year of good wines, not as concentrated as in previous years, with better acidity and lower alcohol content.
Good harvest to all.
CAMINO, JUAN, ARANCHA, JAVIER, TEO, RAMON, MAITE, JAIME, DANIEL, JOSE, TOÑO, GEMA, CORO, MANUEL, SUSANA, CRISTINA, LORETO, LAURA, ANA, SILVIA, DIRK, PATRICIA, AND OUR CUSTOMERS IN OUR MINDS…