This wine is the result of the hard work of 2 women Pilar Garcia Granero, and Esther Pinuaga two female winemakers who believe that Spain is one of the best places to make authentic Saigne Roses. “We made this rose wine like our grandmothers used to cook, slowly with much care and love.”
Grape Variety: 100% Tempranillo -- (Cencibel)
Soils/Vines: This wine comes from a single vineyard of 3 Ha named El Aguila, with an old clone of Tempranillo called Cencibel in our region. This special clone produces smaller grapes with very soft and silky skin and has a much longer ripening period. Production is limited to 6.000 bottles
Winemaking: Vines are hand-harvested during the night in 10 kg cases. Before grapes enter the winery they are classified using a sorting table. Grapes are de-stemmed and crushed to obtain maximum extraction. Must remains in contact with skin before fermentation begins for 6 hours at very low temperatures. Wine is then bled-off / saigned to another tank and fermented without skin contact.
Food pairing: Fresh, versatile and elegant, combines perfectly with pasta, salads and rice dishes. Also great with barbecue grilled fish and chicken.
Valentin Pinuaga Salazar founded this small estate back in the 1960’s. Today the winery is run by Valentin and Esther Pinuaga - second and third generation of this family of traditional winemakers.
The 90 hectares of vineyards and the winery are located in Corral de Almaguer, Toledo, a privileged site 800 meters above sea level, and surrounded by Mediterranean oak forests. The continental climate, with pronounced changes in day-and-evening temperatures, boosts the unique personality of the land and enhances the quality of the vines. It favors the growth of autochthonous grape varieties, allowing the production of varietally-expressive wines. Amongst these grape varieties, Tempranillo and Merlot vines are grown, which are different in age, soil, altitude and orientation. Each vineyard is always vinified separately. The Tempranillo vines are bush trained as this is the best growing technique for the area. A bush vine is made up of irregular branches, growing directly from the soil and reaching up to 3.2 feet high. That enables the bunches to be well ventilated and spread out from each other. The soil is mainly clay-limestone. The grapes are all hand harvested (starting at 4am because of the heat), at very low yields of 2,500 kg/ha, and in small cases of 10kg. Choosing the right picking time is crucial. The vineyards are sampled up to three times per week. Detailed observations, such as the health of the vineyards, the physical condition of the seeds and skins, the ripeness of the berries and pips, together with lab analyses, enable to pick at optimum ripeness. Total production is around 100,000 bottles.
Farming/winemaking practices: Certified organic since 2010. Wild grass usually grows freely from the month of October until April and the vineyard borders are maintained with indigenous flora to enable beneficial insects to complete their life cycle. Fertilizing is kept down to a minimum, and only comes in the form of manure. Fungal sprays are essentially in the form of sulphur, and the treatment is done vine per vine.
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