El Castañal is an elegant, silky and very subtle wine. Its presence in the glass is majestic, with a bright and captivating color with dense tears that descend slowly, reflecting the patience with which it has been made.
On the nose, layers of complexity unfold that seem endless. Fresh aromas of red and black fruits such as blackberries, blueberries, sloes, raspberries, intertwined with delicate touches of oak, vanilla and cloves, a light touch of smoked toast and fresh notes of thyme and rosemary. The minerality is perceived in a subtle but firm way, like an echo that resonates through time, reminding us of the inimitable character of the soils of Viña El Castañal, our beautiful vineyard.
On the palate, this wine is a seductive lover, enveloping the palate with its juicy and velvety texture, while a fresh acidity gives it a vibrant elegance. The sweet and integrated tannins caress slowly, leaving a persistent and enveloping sensation. The finish is long, eternal, almost as if it wanted to remain in our memory forever.

Production

We make the wine in a completely artisanal way, from the harvest to the destemming, grain by grain. We ferment in open French oak vats, where we introduce the unpressed grapes together with dry ice, making a pseudo carbonic maceration to enhance the fruitiest part of the plot. We then let it rest in French oak barrels, where we seek a fine and subtle contribution from the wood, for approximately 14 months, time in which the mineral traits of the wine settle until achieving a rich subtlety and elegance. Finally, the aging in the bottle will be a fundamental part of the production, since all the richness that this vineyard offers requires a fluctuating period of time in the bottle that rounds out all its excellent qualities.

L'entrada EL CASTAÑAL ha aparegut primer a Bons Vins.

Tebaida Nº5 is a wine of great complexity and a marked mineral character. On the nose we have plum, black cherry and orange peel. On the palate it is a full-bodied wine, with soft, round tannins and a magnificent finish.

Elaboration

Tebaida Nº5 is the pure expression of Viña Sapita and what we try to do in its elaboration is not to interfere with its path to this expression. To do this we allow the vinification to be completed in open 500-litre French oak barrels, always with the vineyard’s own yeasts. We observe that everything develops normally, although we rarely have to intervene in this process. It then rests in 225 and 700-litre barrels for a period that usually lasts around 18 months. At this point we let time work on the wine and leave it in the bottle rack for a few years until it finishes refining.

L'entrada TEBAIDA Nº5 ha aparegut primer a Bons Vins.

Nemesio is a deep, smooth and delicate red wine. It combines aromas of wild berries, flowers and many spices that do not dominate. The palate is very balanced, and the time in the bottle makes the Mencía express itself more calmly.

Production

In order not to interfere with the subtlety and delicacy of the grapes that grow here, once they arrive at the winery, we carry out very short macerations and ferment with their own yeasts in small-capacity tanks. The idea is to obtain all the fruit and balance that San Salvador offers us, the most stable vineyard of all those we work with.
We then age the wine in French oak barrels from the forests of Allier and Tronçais for a period of around 18 months, always depending on the style of the vintage we are working with.

L'entrada NEMESIO ha aparegut primer a Bons Vins.

Production

It is a wine that comes from precision viticulture, organic vineyards and manual harvesting. Each new vintage we meticulously take care of the way we work the vines and the soil, respecting the biodiversity and natural balance of the environment as much as possible.
To make Tebaida we ferment the must in 500-litre wooden casks and then age it, for around 16 months, in French oak barrels of different sizes, 225, 400, 600 and 700 litres.

L'entrada TEBAIDA ha aparegut primer a Bons Vins.

Hombros is an elegant wine, with a smoothness and freshness in perfect balance. A very aromatic wine, with a great nose of wild blackberries and blueberries, and delicate notes of summer flowers. It has an excellent balance of ripe tannins, lively acidity and a certain richness. And the finish is very harmonious and quite long.

Elaboration

When making Hombros, we are somewhat obsessed with providing it with the best raw material, grapes from our vineyards located in the middle parts of the Valdaiga area, aged between 50 and 100 years, which provide controlled production and slow, measured maturation.
For its production, we carry out a cold pre-maceration of the grapes in a stainless steel tank, to later begin fermentation with the action of its indigenous yeasts.
Once fermentation is complete, we leave the fine lees in contact with the wine for a while, to prepare it before ageing in barrels.
The barrel plays an important role in this wine; we do not want it to be intrusive, which is why we use a low percentage of new wood. We want the wine to be protected and become strong, so that time can coexist with it in harmony.

L'entrada HOMBROS ha aparegut primer a Bons Vins.

Production

The Mencía grapes come from the lower parts of our Viñas Sapita, San Salvador, Olarte, Valdepiñeiro, El Castañal and Valdaiga estates, all of them located in Valtuille de Arriba, in the DO Bierzo, León.
In these lower areas we find clay soils, rich in raw material. For this reason, the vines there were planted on trellises and with a denser planting frame, so that the plants compete naturally with each other and balance their vigor.
CASAR DE BURBIA Mencía is made maintaining the style, philosophy and identity of our winery. The wine is vinified in small 10,000-liter tanks, where the grapes from the different plots of our vineyard ferment separately, to later define the blend or mixture that will make up each new vintage of CASAR DE BURBIA Mencía.
The wine is aged for several months on its own lees and skins, which makes it gain smoothness and complexity. Finally, it is aged for approximately 12 months in second or third year French oak barrels.

L'entrada CASAR DE BURBIA ha aparegut primer a Bons Vins.

Preparation

It is made with 100% Godello grapes from the upper area of ​​our Valdepiñeiro vineyard, on soils rich in slate, quartz and other minerals.
To make it, once the plot has been harvested by hand, we cool the grapes in the winery, thus ensuring greater freshness in its aromatic nuances.
After a light pressing, we let the must macerate with the skins slightly to give it a little structure in the mouth.
Fermentation begins in stainless steel but ends in used 500 and 600 litre French oak barrels, where it will also remain for about a year until it completes its ageing in oak, always in contact with its own lees, which are periodically stirred to prevent reductions in the wine.
Its final stage will be outside the barrels, in stainless steel tanks, where the wine will remain for 7 more months in contact with its lees and will finish stabilising and rounding out.

L'entrada VALDEPIÑEIRO ha aparegut primer a Bons Vins.

Production

CASAR DE BURBIA Godello is made from 100% Godello grapes from the middle plots of the Valdepiñeiro and Valdaigas vineyards, in Valtuille de Arriba. These are vineyards located at around 600 metres above sea level, with clay soils and medium-sized stones that give the Godello wine the greatest expression of its virtues.
After pre-macerating the must in cold, we ferment it at a low temperature in stainless steel tanks for around 45 days. We then carry out a long ageing process with its fine lees for eight or nine months, which allows it to gain in aroma and on the palate.

L'entrada CASAR DE BURBIA GODELLO ha aparegut primer a Bons Vins.