Valdelacierva Rose Rioja DOCa

Description

Valdelacierva Rose Rioja DOCa is made with 100% Garnacha grapes. 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 Valdelacierva Rose Roja DOCa come from vineyards located in Tudelilla, Finca Recuenco. The soils here are sandy / loam and the vineyards have an average age of 40 years old. The grapes are hand harvested and then the wine is vinified in stainless steel for around 16 days at a controlled temperature of 14ºC in order to help preserve the fruity, aromatic esters in the wine. The wine is then rested on the fine lees to add some creaminess and texture to the wine.

The wine is labelled as a Rosado de Lagrima which translates literally as “rosé of tears”. This is a term used in Spain for some rosés that are only lightly crushed, not pressed, so that the grapes release the lagrima or “tears”. This technique is also know as “sangrado” or bleeding.