valdemonjas 2014 technical data sheets

8/12/2019 Valdemonjas 2014 Technical Data Sheets

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2014

VALDEMONJASTECHNICAL DATA SHEETS


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Most probably the most difficult harvest we

have known since our debut in the 90s. The

extreme drought could only be softened by

the greatness of the land.

We had to prune the racemes to adjust the

load to the lack of rain, in order to avoid

overburdening the plant.

We harvested step by step: first, the plants

with higher risk of dehydration, then the

highly vigorous vines from cooler areas,

and finally the areas with the highest

potential where plants were well balanced

and optimally matured.

One month of harvesting for a crop lessened

by over 20%. It was therefore an atypical

year for EL PRIMER BESO, which received not

only grapes from its entitled terroirs (Patio

and Gallinero), but also from others (Platea

and Balcn) with high-quality potential.

We harvested very selectively, in 2 or

3 steps, according to each plants develop-

ment stage. We started on September 20th

at 5:30 AM. With torches, we picked thefirst racemes in the Gallinero at a tempe-

rature of 10.5C. We finished harvesting on

October 12th, day of the Pilar.

For this EL PRIMER BESO, we destemmed and

selected slightly by removing stalks, we

squeezed directly into the inerted and

refrigerated tank. Without waiting, we

started the alcoholic fermentation by brin-

ging in some oxygen and maintaining a

temperature for fermentation at white

wine level. We cut macerations short and

immediately after, pressed mildly to avoid

the herbaceous and astringent aromas

caused by skins and seeds at early matura-

tion stage. We extracted only the prime of

a young and delicate wine. Malolactic

fermentation started in the tank, without

problems.

Before October ended, EL PRIMER BESO was

ready for tank ageing, which Luca

DAttoma established at 6 months.

2012 Vintage


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EL PRIMER BESO is elaborated with grapes

that originate from the coolest and most

vigorous areas of Valdemonjas (Patio, Galli-

nero). These are young-harvested grapes,

picked at dawn so as to maintain their tur-

gidity and freshness.

From vivid-coloured and cheerful musts,

after subtle fermentations as brief as forth-

right and intense arises an audacious

wine, a storm of aromas and sensations,

which take you back to that first kiss. The

label, designed by Pati Nez, was inspired

by a 19th-century engraving and suggests

nature and history.

EL PRIMER BESO

The first kiss

Eye: cherry red, clear and shiny.

Nose: clean aromas, slight fresh red

berries aromas.

Mouth: fresh and accessible at first,

with a final explosion of red berries;

buttery notes; light and balanced, with

present tannins but sweet. Easy to sip.Serving temperature: 16-18 C.

Conservation time: approximately

5 years.

Best serving: three-month bottled.

Tasting note OthercharacteristicsGrape variety: tempranillo.

Vineyard: over 15 years of age; Cordon

de Royat spur-training system, double

variant.

Terroirs (domain of Valdemonjas):

Patio, Gallinero and small selection from

Platea and Balcn (Quintanilla deArriba).

Type of soil: limestone with a pH over

8, light and deep soils.

Alcohol content: 13% vol.

Elaboration: fermentations and ageing

in stainless tank. Bottled in May, 2013.

Bottle: Burgundy-styled Ecova Amiga,

light and compact, 75 cl.

Box: 6 flat-laying bottles in cardboard

box.


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It was the first harvest, planned from the

field with Luca DAttoma with the objective

of combining the freshness with light ripe-

ning processes, without excesses, in a year

where the plant drained all resources of

the soil.

We started harvesting very early: on Sep-

tember 29th , at dawn. With torches, we

picked the first racemes of the Anfiteatro,

which reached the winery in the early

hours of the morning, at a temperature of

6/8 degrees.

We destemmed and selected the grapes by

removing stalks, then moved almost wit-

hout squeezing to the inerted and refrige-

rated tank. We carried out a prefer-

mentation to extract as many aromas as

possible, then followed seven days of frank

fermentation and five days of maceration.

Afterwards, we pressed very lightly so as

to extract the very prime of the wine avoi-

ding stridency and bitterness. Malolactic

fermentation started slowly and without

problems in the tank, for part of the load.

Ageing was carried out in barrels of 225

and 500 litres not to saturate the wine with

wood, but only round it up and accompany

it. The vintage was bottled on December

29th, 2012, celebrating the coming of the

New Year.

2011 Vintage


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In the Anfiteatro, Palco, Galera and Tri-

buna terroirs, find their origin these deli-

cate, selected grapes, of early-ripeness. The

wine obtained after laid-back fermenta-

tions is educated from ten to twelve months

within the finest oaks. A combination of

wisdom, tradition, respect for origins and

a hint of rebellion. A wine born to be sha-

red made for those unhurried moments

with friend, when time stands still.

ENTRE PALABRAS

Between words

Eye: full and intense ruby.

Nose: powerful and complex aromas

of ripe black berries, and slight

aromas of roasted coffee and dark

chocolate.

Mouth: delicate and cool of ripe but

not yet confited fresh black berries.Presence of balsamic woods, fine and

elegant tannins and light roasted

cacao. Long but medium-lasting sip.

Serving temperature: 16-18 C.

Conservation time: beyond 2020.

Best serving: starting from 2014.

Tasting note

OthercharacteristicsGrape variety: tempranillo.

Vineyard: over 15 years of age; Cordon

de Royat spur-training system, double va-

riant.


Anfiteatro, Galera and Palco (Quintani-

lla de Arriba).

Type of soil: limestone with a pH above

8, deep soils formed from the dragging

of the surrounding shelves, of fine tex-

ture, permeable, over layers of deep clay.


Elaboration: alcoholic fermentation instainless tank, malolactic fermentation

partially in barrel.

Ageing 12 months in barrel of 500 and

225 litres of French and American oak

and bottled since March 2013.


light and compact, 75 cl.

Total production: 2.770 bottles.

Box: 6 flat-laying bottles in cardboardbox.


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2011 Vintage

For this the first harvest planned from the

field with Luca DAttoma, we tried to keep

the freshness of the best grapes of the te-

rroirs showing the most balanced ripeness.

Terroirs whose production was limited and

strictly adapted to the resources of the soil

and the vintage. These, on September 24th,

were the last harvested in a premature crop.

At the brisk of dusk, with torches, we picked

these selected racemes of the Balcn and

Platea, at a temperature of 10C.

We destemmed and selected carefully,

removing not only stems but also grapes

which were not ripe.

Without squeezing, we placed part of the

crop in a tank and the rest in barrels, which

were opened on one side for the occasion,

as well as inerted so as to avoid oxidation.

We made the pre-fermentation last as long

as we could. A pre-fermentation intended to

extract as many aromas as possible, then

nine days of frank fermentation, followed

by five days of maceration. Afterwards, we

pressed very lightly so as to extract the

very prime of the wine avoiding tannicity.Malolactic fermentation started slowly and

without problems in the tank, integrally in

the barrels.

Ageing was mainly carried out in 225 l ba-

rrels and some of 500 l not to saturate

the wine with wood, but only round it up

and accompany it. The vintage was bottled

on May 15th 2013, a favourable day accor-

ding to the biodynamic calendar.


7/10

Wine with refined elegance, power and

complexity. Intense, concentrated and ex-

plosive fruits that find their origin in the

privileged slopes of Valdemonjas parcel:

Balcn, Platea and Butaca. The grapes go

through an intense and well-balanced ripe-

ning process, and finish their fermentation

and maceration in micro containers.

This wine is structured but easy to drink,

full of character and carefully tucked in

and refined from twelve to fourteen

months in the best of French oaks, with

hints of Hungarian woods.

LOS TRES DONES

The three gifts



of ripe black berries, and slight

aromas of roasted coffee and dark

chocolate.

Mouth: delicate and cool of fresh ripe

black berries. Presence of balsamicwoods, very fine, sweet and elegant

tannins; and light roasted cacao.

Medium-bodied but long lasting sip.



Best serving: starting from 2014.

Tasting note

OthercharacteristicsGrape variety: tempranillo.

Vineyard: over 15 years of age; cultiva-

ted in espalier, with Cordon de Royat

spur-training system, double variant.


Balcn and Platea (Quintanilla de

Arriba).

Type of soil: limestone with a pH above

8.2, medium-depth soils (2 meters),

north-exposed slopes made of fine-textu-

red, permeable soils, over layers of deep

clay.

Alcohol content: 14,5% vol.

Elaboration: alcoholic fermentation inopen barrel and stainless tank; and ma-

lolactic fermentation in barrel.

Ageing of 14 months in 225-l and 500-l

barrels made of French and Hungarian

oak; bottled since May 2013.


light and compact, 75 cl; Bourgogne Tra-

dition 2 for the magnums.

Total production: 2,350 bottles of 75 cland 350 magnums.


box / one-bottle wooden box.


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2011 Vintage

Barely arrived, we did nothing more than

observing and looking after the domain. It

was a perfect year, no excess, with a won-

derful autumn for ripening processes. All

1,760 kg of grape were harvested on

September 29 in the early hours of the

morning; and reached the winery at a tem-

perature of 16C.

We destemmed and selected the grapes

carefully, and placed them directly without

squeezing into the two 225-l Bordeaux

barrels, with open lid, which had been pre-

pared for the occasion.

For the first time, we were elaborating wine

in an open barrel, which had nonetheless

been previously inerted with dry ice.

Fermentation started spontaneously, leaving

us as mere observers of what was happe-

ning. Eight day of fermentation, five days of

maceration and a very slight pressing to to

extract the very prime of the wine. Malolac-

tic fermentation started directly and without

problems. After 35 days, the wine was ready

for ageing. There was no need to analyse

for us to realise the intrinsic quality of thematter: a complexity, power and persistence

that we had never experienced before.

Ageing was carried out in 100% new

French barrels with three transfers to first

fill barrels; 18 months in total. We used

extra fine grain T5 Taransaud barrels,

semi-toasted casks that were naturally

dried for 60 months. The vintage was

bottled on September 8th 2011.


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This is the crown jewel of our project. The

grapes are the result of a respectful and

fair viticulture, and are cultivated in com-

pliance with wine-making traditions. The

sixty-year-old tinto fino vine trees all simi-

lar but nonetheless different from one

another are adapted to the extreme weat-

her conditions of our land. Shaped up by

Time, they bear fruits, which are as scarce

as balanced, concentrated, complex, uni-

que and unrepeatable. Fruits that give

birth to an exclusive wine of its own cha-

racter, refined during twelve to fourteen

months within imperial barrels from

French master coopers.

ABR LAS ALAS

I opened my wings



of fully ripe black berries. Roasted

coffee and dark chocolate.

Mouth: powerful and cool, of fresh

and ripe but not yet confited black

berries. Presence of balsamic woods,fine and elegant tannins; and slightly

roasted cacao. Long and persistent sip.



Best serving: from 2013.

Tasting note

Other

characteristicsGrape variety: tempranillo.

Vineyard: over 60 years of age;

traditional goblet training.

Terroir: Nogal de la Valera, a south-

exposed parcel on the right bank of the

Duero, at 805 meters above sea level

located in La Horra (Burgos).

Type of soil: limestone, superficial per-

meable sand texture over deep clay.


Elaboration: open-barrel alcoholic fer-

mentation; malolactic fermentation in

barrel.

Ageing 18 months in T5 Taransaud ba-

rrels; bottled since September 2011.

Bottle: stylish and heavy Burgundy-

styled Tendance Antique, 75 cl.

Label: the drawing finds its originin a 19th-century engraving, taken from

the patent for a flying machine

presented in the United States.

Total production: 250 numbered bottles

divided into 25 batches of 5 bottles each

(40% for export).


box/one-bottle wooden box.


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valdemonjas 2014 technical data sheets

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