Traditional wine from Villaviciosa de Córdoba
With Organic Certification since 1978
We take care of our vine following the tradition of cultivation in mountainous areas: globet-pruning, moderate tillage, winter grazing, cleaning work and harvesting by hand.
Taking their apt maturity into consideration, the grapes are harvested by hand in September, when they have over-matured and nearly become raisins in the vine.
The grapes go to the winery and directly to the pneumatic press, where the must is extracted with taps of soft pressure. This must is rich in sugars, flavours, colour and taste. Thanks to the action of yeasts grown in our vineyard and present in the grapes, the must undergoes a natural fermentation process in stainless steel tanks at a controlled temperature. The wine is directly taken into American oak barrels before completing the fermentation process. There it goes through an oxidizing ageing process.
Its woody flavour appears over the years, keeping the raising and concentrating the aroma.
Dense, intense amber-coloured wine . Rich in aromas with sweet notes like raisins, figs, dates and candied fruit, and aromatic touches of dark chocolate and licorice.
Its typically raisin flavour is sweet but well-balanced and fresh at the same time –it is not sickly sweet. This wine is flavourful and its 17 degrees alcohol provides warmth.
It is traditionally drunk for dessert or coffee time. According to tradition in Villaviciosa, it is also served with “migas” [fried breadcrumbs] over open fire in the countryside.
Grape Variety: Arís 100% [local grape variety from Villaviciosa]
Elaboration Process: traditional method for raisin grapes and oxidizing ageing process.
Average Ageing: 15 years