Valdelacierva Reserva Rioja DOCa is made with 100% Tempranillo grapes from vines with an average age of over 50 years old. It is produced by Bodegas Valdelacierva which is part of Hispano Bodegas.
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.
The grapes for the Valdelacierva Reserva Rioja are sourced from the “Berzal” de Baños de
Ebro vineyard where the vines have an average age of over 50 years old. The soils here are clay-calcareous with pebbles. The grapes undergo a traditional vinification. They are 100% de-stemmed, non crushed and put into small conical vats for a temperature contolled fermentaion at 24ºC – 26ºC for 5-7 days. There is a post fermentation maceration of around 12 days and then the wine undergoes malolactic fermentation in 500L and 225L new French oak barrels. The wine then matured in a combination of 70% American and 30% French second and third fill barrels for 24 months followed by 12 months in the bottle prior to release.