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75 cl bottle
A Rioja from Pago produced by Señorío de San Vicente in the D.O.Ca Rioja. San Vicente is a single-varietal red wine made from the Hairy Tempranillo variety, with complexity, elegance, and character. In the words of Marcos Eguren himself, it is “A vineyard, a variety, a winery, a wine. San Vicente is fruit intensity combined with complexity and longevity”.
Made in Spain Gourmet always offers the Best of Spanish gastronomy. One of the best examples of wines from Rioja Alavesa. With it, you will enjoy one of the best wines.
Scores: Parker 92; Wine Advocate 93; Stephen Tanzer's 95; James Suckling 95.
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Winery: Señorío de San Vicente. Appellation: Rioja Alcohol content: 14.5% Variety: 100% Tempranillo Peludo.
Tasting notes: It is a complex and elegant wine, perfumed, balsamic, aromatic woods, toasts, roasted, licorice, red fruit, and dairy. More tasty, fresh, enveloping, fluid. Finish marked by elegant barrel aromas.
Serving temperature: between 16ºC
Harvest: Exclusively manual harvest with rigorous selection of fruits in optimal health and ripeness conditions in the vineyard and in the winery through a selection table.
Winemaking: Fermentation for about 10 days with two daily pump-overs. Traditional production, 100% destemmed. Temperature control between 28 and 30º C. Maceration with skins for 21 days, the first eight days with two daily pump-overs; from then on, the frequency of pump-overs is reduced, ending with a gentle pump-over every two days. Malolactic fermentation in barrel. Aging for 20 months in new Bordeaux barrels of French and American oak. Racking every four months.
Pairing: at Made in Spain Gourmet we recommend it with grilled red meats, stews, big game, acorn-fed Iberian ham, roasts, hare, small game, cured cheeses, sheep and goat, foie gras, stews, and barbecues. But it can also be enjoyed on its own, with a good book.
The Purity of the Terroir
Five generations of winemakers with roots in San Vicente de la Sonsierra have woven a long history of complicity between man and vine to extract their utmost virtues, applying all necessary efforts to convey their expressiveness in unique wines.
Marcos Eguren, in charge of winemaking, and Miguel Eguren, in management as Group president, lead a viticultural project in search of wines that evoke the vineyard, with great versatility and marked personality. Wines that adhere to the new classics: wines that endure over time, combining fruit, power, and structure with elegance, freshness, and subtlety.
Sierra Cantabria, Viñedos Sierra Cantabria, Señorío de San Vicente, and Viñedos de Páganos are their projects in the Rioja DOCa, along with their presence in the Toro DO with Bodega Teso La Monja. The family and their wineries enjoy national and international prestige, having received distinctions and awards.
Rioja Alavesa: the elite of Rioja wines
Rioja Alavesa is classified as a subzone in the Rioja Qualified Designation of Origin. It has 13,500 hectares of vineyards and several hundred wineries, resulting in an average annual production of around 40 million liters of wine.
The area especially produces red wines with specific general characteristics, such as a bright and lively color, a fine aroma, a fruity flavor, and a pleasant palate. These characteristics are due to the clay-limestone soils of the area, which are excellent for vines to absorb the necessary moisture. The climate and location of the vineyards, behind the Sierra de Toloño, also contribute to their quality, protecting the vines from cold northern winds and allowing the vines to better utilize the heat.
Red wines are the most representative wines of the region and are made with the Tempranillo (around 79% of the total is produced from this grape), Garnacha, Mazuelo, and Graciano varieties.
Young or year wines are mostly made using the traditional carbonic maceration method, where the whole clusters ferment in a 'lake' for seven to ten days. Once free of skins and stems, they are transferred to tanks to finish fermentation.
Crianza, Reserva, and Gran Reserva wines are made using the Bordeaux or destemming method. This involves breaking the grapes by removing the stems and incubating the must with the pulp for seven days. After several fermentations, they are transferred to barrels for aging. The time spent in barrel and bottle will differentiate between Crianza, Reserva, and Gran Reserva wines.
