ELABORATION PROCESS-WHITE TEMPRANILLO
As in the best cinematographic works, the production process of our White Tempranillo, is carried out paying special attention to every detail ; from the idea of its plantation to the day to come on to the market.
White Tempranillo, is a variety discovered in Murillo del Río Leza (La Rioja) in 1988. It came out as a result of a natural mutation in a very old red tempranillo vine, where all the shoots where producing red grapes expect for one that happened to produce white grapes. This fact was reported to the La Rioja Agricultural Research and Development Centre (CIDA) for them to carry out the corresponding studies, obtaining a 97.8% of genetic similarity with the red grapes ADN . After several years of investigation, they proved that it was free of virus diseases and that the vinification tests were producing a white wine with high organoleptic characteristics, thus in 2007 it was introduced in large plantations for its later elaboration and commercialization as a new variety.
Fincas de Azabache has a firm wager, planting 80 hectares of White Tempranillo, set on its varietal interest and enological potential.
For its elaboration and with the aim of obtaining aroma and flavour at the highest levels, we have built a winery specifically designed for the vinification of theses grapes, with facilities and efficient systems for carbonic management, originated in the fermentation process “Oresteo”, that allows us to achieve our objective.
The harvest of White Tempranillo grapes starts early, normally by the last week of August, in order to collect the grapes in its optimum degree of ripeness and obtain must with the correct sugar levels, essential for its later fermentation.
Once the grapes are received at the cellar, they are taken into a destemmer, to separate the grapes from the stalks and into a crusher afterwards, where the grapes are gently pressed allowing the must to come out.
By the traditional free-run method, we separate the must from the skins in specific vats with carbonic injection. In this way we secure a better maceration between skins and must, besides reducing sulfur levels in wine and avoiding oxidations.
The free-run must, without the skins, is cooled at a temperature of below 10º, for 24 hours to eliminate any solid particles that it could have left. Later, it is racked into another vat where it undergoes alcoholic fermentation at a controlled temperature of 15º-16º degrees during 14 to 16 days, obtaining a very aromatic white wine, of a beautiful bright greenish colour.
Upon completion, the wine is left on lees during several months, to improve volume in mouth and offer to the customer this excellent wine of fruity aromas, soft pass through mouth, fresh and great harmony and balance between alcohol and acidity and with a very long and pleasant aftertaste.