Valdelacierva Reserva Edicion Limitada Rioja DOCa is a limited edition bottling by Bodegas Valdelacierva which is part of Hispano Bodegas. This is a limited edition of 3245 bottles.
Hispano Bodegas is a group of three like-minded wineries who united to form a small group selling wines from three of Spain’s most famous wine regions: Rioja, Ribera del Duero and Rueda. It is 100% Spanish owned. The group consists of Bodegas Valdelacierva in Rioja, Vina Gormaz in Ribera del Duero and Bodegas Grande Winery in Rueda. The group has three main tenets: absolute respect for the vineyard and the terroir to produce the very best grapes to begin with, use of modern technology with respect to the traditions of the past and careful barrel selection in the winery. Their aim is to produce high-quality, terroir driven wines. Hispano Bodegas is a group of three like-minded wineries who united to form a small group selling wines from three of Spain’s most famous wine regions: Rioja, Ribera del Duero and Rueda. It is 100% Spanish owned.
Bodegas Valdelacierva is located in the heart of Rioja Alta (Navarrete) and has 125 hectares of vineyards divided into small plots with vines that range between 25-130 years old. Bodegas Valdelacierva has long term agreements with wine growers in the Rioja region. Valdelacierva has complete control of the vineyard management, processes and selection which ensures maximum quality year after year. The wines come from selected vineyards in the localities of San Vicente de la Sonsierra, Briones, Baños de Ebro and Yécora. Harvesting is carried out manually following an on-site selection of the grapes. Great care is taken with their transport to the winery, which is done separately based on the plots and the age of each particular vineyard.
Valdelacierva Reserva Edicion Limitada is 100% Tempranillo sourced from selected vineyard plots in Banos and Ebro. The vineyards are an average of over 60 years old, located at an altitude of 550m and planted on sandy, pebbly soils. The grapes are hand harvested and then destemmed. There follows a temperature controlled fermentation at a 26ºC. There is a post-fermentation maceration depending on the anthocyanin / tannin ratio. 100% of the wine undergoes malolactic fermentation in new French oak barrels. This is followed by 12 months maturation in new French oak barrels for 12 months with a further period of 14 months in second and third fill barrels. Finally the wine is aged for a minimum of 15 months in bottle.