Bodegas Castillo de Mendoza
San Vicente de la Sonsierra, Rioja Alavesa
DOCa Rioja, Spain
In 2000, the Bodega Castillo de Mendoza started the conversion to organic farming in the plain of Mindiarte. Synthetic herbicides and fungicides are therefore no longer used. As a result, over the years the native flora and fauna in our vineyards has recovered. These for the optimal development of the vine so important biological diversity protects against pests and diseases.
Vineyards
The vineyards are all located in the municipality of San Vicente de la Sonsierra, a small town in the wine-growing region of La Rioja Alta. Together with Rioja Oriental (formerly Rioja Baja) and Rioja Alavesa, this is one of the three growing areas of DOCa Rioja (Denominación de Origen Calificada - Protected Designation of Origin). It is known worldwide for the exceptional quality of its soils and vineyards. At an altitude of about 600 meters, there is an exceptionally good microclimate for the cultivation of grapes. Located north of the vineyards, The Sierra Cantabria limits Atlantic influences. Warm air flows up from the Mediterranean Sea through the Ebro Valley.
The winery currently cultivates 35 hectares of its own vineyards. In order to enable demand-oriented work on the vines, the vines are grown almost exclusively on wire frames. The vines have an average age of 45 years, spread over different locations: Mindiarte, Vizcarral, Vitarán, Gallocanta, Noralba, San Juan.
The clay soils are barren, stony and calcareous. In search of water and nutrients, the roots of the vines penetrate deep into the soil; this leads to small, thick-shelled and thus high-quality grapes.
Grapes
1. Tempranillo
Tempranillo means early ripening. It is currently the most famous, widespread and commercially important red grape variety in Spain. It provides balanced musts (sugar, colour, tannins and acidity). On the palate, the young wines are fruity; the more mature ones are durable and characterized by finesse and velvety feel.
2. Graciano
A red grape variety that produces highly valued wines. It runs a bright red must with distinct acidity. The wines are characterized by intense, complex and independent aromas.
3. Malvasia
A white grape variety of high aromatic intensity. The aromas are reminiscent of peach and white currant; a soft texture appears on the palate.
4. Viura
A white grape variety that offers fruity wines with a very delicate and fresh floral aroma. It is suitable for fermentation and maturation in barrels, which makes it possible to produce very durable wines.
Harvest
Selection of grapes
Before harvesting, the plots are determined which should supply the grapes for the respective wines. All grapes are harvested by hand by experienced harvesters. Separate grape selection in the vineyard and in the winery are a matter of course. Once the grapes have arrived at the winery, another manual selection process is carried out on a sorting table with a team of 4 or 5 people. Berry by berry are thoroughly tested, so that only those fruits that meet the quality standards required for each particular wine can move on to the next phase.
Winemaking
Depending on the type of wine, fermentation takes place in containers made of stainless steel or oak wood of different origins, sizes, roasting and age. The fermentation temperature for the respective wine type can be set on each stainless steel container. The details can be found in our shop in the tasting notes of the individual wines.
For some wines, malolactic fermentation is also carried out in the barrels. The aim of this measure is to supply the wines with oxygen through the pores of the staves and thus to influence the polymerization of the tannins. This has a significant influence on the sensorially perceptible properties of the wines. These mature (polymerize) faster, their astringency decreases; tannins (haptic) and dyes are retained longer. The wines receive a more balanced texture and more suppleness.
Malolactic fermentation in barrels also has a positive effect on the aromas. The range of flavours increases and they are retained longer.
Maturation
The maturation of Rioja wines requires time under adequate conditions, especially thermally. For this reason, the wines rest in a cellar of 1.600 m2, which was dug into the rock. It is equipped with an automatic ventilation system (controlled temperature and humidity). The barrels are located next to each other; this allows individual control of the analysis, tasting and development of the wines.
The barrels in which both the ageing and the malolactic fermentation take place are carefully selected to emphasize and complement the unique character of the wines, due to their origin and roasting. They usually come from America, France, Hungary. The winery is experimenting, but also constantly with woods of other origins and processing.
The maturation process ends after bottle storage, when the wines have reached the sensory characteristics that make them so unique. Every wine gets the time it needs to develop optimally. Many months, often years, pass.
The wines only enter the market at a time when they are already showing their skills, but have not yet exhausted their potential.
Miguel Matthes
Sommelier - Winemaker
