The vineyard does not leave a second of respite and each work is important in the manner and in the execution time. A task well done, but at the wrong time is no longer so good, affecting the phenological stages of the vine. For this reason, reading the weather in vineyard work is once again essential.

What is the life cycle of a vine?

For the wines to reach our glass, a vegetative cycle of the vine takes place that is repeated annually. The different vegetative periods are:

  • Sprouting: Flowering of the vine at the end of April.
  • Flowering: This event takes place around June 20th.
  • Fruit set: Transformation into fruit, it happens 10-12 days later.
  • Veraison: During the summer, the grape changes color until it reaches its hue. It begins in the middle of August and finishes at the beginning of September. Growth stops and the vineyard concentrates on ripening the grape.
  • Ripening: Throughout September. When we conduct the analytics. Sugar increases.
  • Harvest: The vegetative period ends with the collection of the grapes and the subsequent fall of the leaves.

Vegetative cycle in the Ribera del Duero

This year, we have had a very cold start, and the January snows gave us a very important contribution to the water reserves. The spring has been good in rains, although a little late. They have just arrived when the vegetative cycle was already underway with the grape flower, and they have had a high risk of Mildew (a disease caused by fungi) that today has been fully controlled.

Unfortunately, in the Ribera del Duero we have suffered several hail storms that have affected at least 10% of the vineyards of the entire D.O. Luckily, in our 80 hectares of vineyards, the affected areas have been few and we have acted quickly with foliar fertilizers that help the plant to heal the wounds and to continue its growth rate with some normality.

Blooming in the Ribera del Duero

Both the flowering and the setting of the vine have been very good and it is already expected that the vintage in some younger plots will have to adjust the yields. In the phenological state of the vineyards, well-formed and long clusters are already visible. With this information, we predict that the bunches do not compact and their berries remain loose, which ensures good health and correct ripening.

We are currently finishing the stripping works, which consists of eliminating the first 3 axial shoots of the rods that bring the production. This work of caring for the parts of the vine, favors aeration, a factor of vital importance in the health and in the exhibition of the clusters. The health and good display of the bunches result in a first class raw material, which makes it possible to make the most emblematic and award-winning wines of Resalte.

Combined with different altitudes, types of soil and solar orientation, it allows us an incredible complexity and nuances in the wines, virtues that have allowed us to be considered one of the best Ribera del Duero wines and the world.

cuidados de la vid

At this time, the berries of the cluster begin to fatten and by eliminating those axial shoots we are redirecting the energy, via photosynthesis, from the plant towards the clusters and not towards the growth of those shoots that will prevent proper development of the cluster.

It is said that a good nude is worth more than a phytosanitary treatment in the care of the vine and we cannot agree more. In Resalte, following our policy of minimal intervention, we prefer to direct our work towards good viticulture practices and minimize the number of treatments, although these are in most cases of an ecological nature such as the application of elemental sulfur that can be accompanied of a little copper if we see that the humidity can be high.

Vegetative period

Until veraison, the bunch remains green and with photosynthetic capacity. In mid-August, its color turns to the purple typical of red grapes. At that moment the grape veraison begins and the plant must prepare to stop growing and that all its effort is focused on the development and maturity of the berries.

estados fenologicos

Although it is still early days, we are very optimistic about this harvest. The vegetative cycle of the vine continues at a good pace and the water reserves seem good. This will ensure that, even if the temperatures rise, the plants will not enter into excessive water stress and can develop small berries, with good acidity and a high concentration. Great virtues so that, once the withering of  the vine, the high quality wines that you all expect from us can be made.

 

Enrique Andrades

Technical Director.

Racking is to pour a wine from one container into another, taking the clear wine away from sediments produced during fermentation or originated after some months of ageing into oak barrels.

Importance of wine racking

Racking is a key work at a winery, it has to be done in the right moment and in a very precise way because solid sediments origin an oxygen consumption and they may lead to a wine with less intensity on the nose. Moreover, during the racking process, the wine has an oxygen exposure, therefore it is essential to keep the wine under a controlled situation.  With the racking we separate the clean wine from the solid waste deposited at the bottom of the barrel.

trasiego

For this reason, we need to be careful with the way it is done, so that in the future reserva and crianza and do not suffer any unwanted consequence. The goal is to oxygenate the wine (right oxygen exposure), not oxidize it (excessive exposure to oxygen).

Racking bombs

At Resalte we use a peristaltic pump for wine racking, called like that because it replicates the system of a gastrointestinal tract to move the food and digest it. This way, using the racking bomb,  the wine is pushed through the tubes, not shacked.

During this process, it is moved following a laminar flow (organized) and not turbulent. By not shaking the wine, the oxygenation is more controlled and the integrity of the wine is preserved.

trasegar vino

 

As a result of less oxygenation, the levels of sulfite ion, a natural antioxidant which is also added since the Roman age, are not decreased and the subsequent corrections are lower. Our control throughout this process is so high, we achieve total sulphite levels so low as those from ecological or  wrongly called “natural” wines.

How is the racking done?

Wines throughout the elaboration process have many suspended particles because of an intense transformation from fresh grapes to finished wine through an alcoholic fermentation and a malolactic fermentation (the second and last one in red wines).

Before starting the ageing in oak barrels, wines decant for 10 days and gross lees are eliminated with a first racking. Those lees are leftovers from yeasts and lactic bacteria. All this microbiology is crucial during the transformation from grape to wine, but now it is necessary to remove it. Only those very fine lees may be left suspended in the wine during winter, nevertheless they will degrade due to the high acidity of our wines, enhancing the body and aftertaste on the palate.

Bombas de trasiego

During the winter months ageing inside the barrel, at the coldest time of the night (around 6AM in the morning), we introduce air from outside the cellar into the barrels room, favoring a drop in temperature that gently and progressively facilitates stabilization and natural precipitation. All the solid particles, unnecessary for the wine, that generate turbidity, are deposited at the bottom of the barrel and here is where the racking takes on vital importance.

When does the racking take place?

When the time comes (usually in spring) we move the clean wine to the tank, removing the precipitates from the bottom, then the barrel is cleaned inside with steam and pressurised hot water, cleaning the pore of the wood and again facilitating the correct micro-oxygenation of the wine. We finish this process placing the clean wine back into the clean barrel.

As we have mentioned on previous occasions, the barrel not only helps to add aromas, but the wine also undergoes a great transformation inside, it gets refined and stabilized, acquiring a greater aptitude for subsequent aging in the bottle.

This way of doing, benefiting from the natural winter cold, is another detail of our philosophy of minimal intervention on wines. This has a great relevance since it is one of the main reasons why our wines do not need to be filtered before bottling, so we can respect as much as possible the harmony and balance obtained during many months inside the barrel.

 

Enrique Andrades
Technical Director

Our tireless search of unique vineyards from distinguished villages began more than 10 years ago, then we found Torre de Peñafiel. A very small village from Ribera del Duero with only 40 inhabitants, calcareous soils and plateaus above 900 m.

Plateaus from Torre de Peñafiel

Plateaus from Torre de Peñafiel have become very popular and many wineries have produced wines from this spot. Resalte was one of the first wineries from Ribera del Duero, 12 years ago, committed to elaborate wines exclusively made from high altitude estates.

The elevation at Torre de Peñafiel reaches more than 1.000m at some places, like in Fuentenebro. That means one of the highest vineyard altitudes from the North Hemisphere. There, the vegetative cycle is longer than usual, due to fewer hours of sunlight and a greater fluctuation between day-night temperatures.

Vineyards from Torre de Peñafiel

As a consequence of the characteristics of those plateaus and the weather at Torre de Peñafiel, the aromatic profile of our vineyards is enhanced. Furthermore, soils are very poor, with high hydric stress and great ventilation which result in low yields, great natural health and keep vines safe from diseases like fungus.

Another peculiarity of these plateaus is its white calcareous soil. This color prevents the heat to be absorbed on the ground, thus the ripeness process is slow and keeps an outstanding balance between acidity and alcohol. Calcareous soils bring elegance and roundness to our wines, while the altitude brings freshness and a charming floral aromatic pr

Viñedos Torre de Peñafiel

Resalte Vendimia Seleccionada is our most fresh and versatile wines. It is always made from our estates at Torre de Peñafiel, Manzanillo and Fuentenebro. These terroirs are key for this fresh, fine and vertical wine. How expressive is on the nose and how easy-to-drink will surprise you, resulting in a very versatile wine to be paired with any recipe, from the very traditional to those more exotic. An Atlantic wine which will not disappoint.

With the intention not to interfere with this high-altitude Tempranillo, we researched the best way to bring all its potential out. Finally, French oak barrels of 500 liters were chosen to keep the wine aging for 12 months. This way, the wine is rounded without losing that aromatic, fresh and Atlantic profile. Barrels help to fine and harmonize the wine, gathering incredible reviews and being a very appreciated wine among consumer due to its extraordinary quality-price ration. A wine to drink now or keep for some years.

Where is Torre de Peñafiel located?

This tiny village is part of Valladolid province, specifically the Campo de Peñafiel region. It distance to Peñafiel, the most known town of this region, is only 10 kilometers. Also, it is located 64 kilometers from the capital and 50 kilometers from Aranda de Duero. The name of the town comes from the Middle Ages, when there was a watchtower in the Peñafiel pass to the south of the Duero river. The town is formed by the union of the populations of the old town of La Torre de Peñafiel and Molpeceres. It is built on a hillside, and at its exit towards its plateaus, there is an area full of underground cellars. Traditionally, its inhabitants made homemade wine there to be consumed during the year. There is also the site of “La Cañadilla”, still not studied in depth, which contains Roman ceramics and where materials from the Neolithic and Chalcolithic have even been identified.

Torre de Peñafiel

What to see in Torre de Peñafiel?

If we ever visit this small village, the first thing we can spot is the Church of San Andrés, located in the highest part of the hillside. Inside, there is a main altarpiece, the figure of a Saint Andrew from the 18th century and a Christ from the 17th century. It can be visited by an appointment with the town council. Although it currently lacks one, in the past it had a tower that was replaced by a brick belfry in the 18th century.

From the hillside of the Torre de Peñafiel church, we can have perfect views of the Duratón river and its valleys. Strolling through the streets of Torre de Peñafiel, we will observe the typical construction of its houses, stone made.

Festivities in Torre de Peñafiel

In this village of the Ribera del Duero, San Andrés is celebrated on November 30th. The weather in Torre de Peñafiel during the autumn months is quite cold, so the Town Hall invites the inhabitants to a dinner to celebrate together. During the summer, specifically on the first week of August, they have the feast of San Antonio. During that weekend, the atmosphere of party and joy floods the streets of Torre de Peñafiel thanks to its festivals and games.

 

Enrique Andrades
Technical Director
Bodegas Resalte

The glass for red wine is a vitally important tool in tasting, because it will reveal its personality, enhancing or diminishing both its virtues and defects. The amount of oxygen that reaches it and the way in which it releases the volatile compounds that we will perceive in our nose, and how the wine reaches our mouth, depends on the shape and quality of the wine glasses, maximizing or minimizing the retronasal aromas.

Best wine glasses for tasting

The glass, if it has good quality, must be made of glass and must not be too thick. It is made up of the ball (where we pour the wine), the stem (where we usually or should grab it) and the foot. We should never hold the wine glass by the ball, unless it is excessively cold and we want to warm it with our hands.

The stem and foot design have a more aesthetic meaning, while the ball will be decisive in the expressiveness of the wine. In fact, the manufacturers of the best wine glasses design a different model of ball depending on the type of wine that will be served inside it. For this reason, we can find, among others, glasses for white wine or for red wine.

The diversity in the shapes of the balls has been developed by the manufacturers, with the help of sommeliers and blind tasting technicians. Thus, we can find glasses with variety names, such as the bordeaux or burgundy glasses. As you know, there are grape varieties that are affected differently by oxygen. Some of them are very sensitive to oxidation, such as Garnacha, and others, such as Tempranillo or Syrah that are more resistant or even need a minimum contribution so as not to generate reduction aromas. Depending on this behavior, the glasses in which they are served will be different.

Different glasses can cause different expressions of the same wine. At an event with our importer in Mexico, we tasted one of our wines in 5 different glasses from a well-known leading manufacturer in the wine glass sector. The expressiveness the wine glasses varied from one glass to another, from some of them where wood was more prevalent to others where alcohol was more present. Finally, the wine glass called “Tempranillo” showed a more balanced and expressive wine than the rest.

In which glass should we taste the wines from Resalte?

Our wines are characterized by great clarity and complexity on the nose, and the type of red wine glass that we choose will allow us to enjoy its great potential. In addition, the Tempranillo grape, the local variety that we use in all our wines, benefits from a good oxygenation so that it can express all its complexity.

 

Because of this, we recommend a glass size with a large balloon of at least 500-700 ml, where the wine can be well oxygenated. In wine glasses which are taller than wide with a slightly closed top, we can channel all the aromas correctly towards the nose and thus be able to perceive them better.

Red wine serving temperature

Our recommendation is that the ideal temperature of the wine at the time of serving is adequate for its nuances. In the case of Resalte wines, the temperature of the wine in a ready-to-drink wine cellar would be as follows:

    • Resalte Vendimia Seleccionada: from 12° to 14 ° C., although this is a very versatile wine, so it can be served even colder in summer.
    • Resalte Origen: from 14° to 16 ° C.
    • Resalte Expresión: from 15° to 17 ° C. Previously evaluating its decantation.
    • Gran Resalte y Essences: de 16° a 18 ° C. Previously evaluating its decantation.

What is the ideal temperature for a red wine?

The storage temperature for red wine is between 12 and 14 ºC, constant and at a medium-high humidity. To serve better wine glasses, we must bear in mind that the room temperature at home will be, surely, exceeding 21 ºC. Therefore, at the time of serving, we will check that the wine will warm up as soon as it comes into contact with the glass.

 

If, for instance, we want to drink the Vendimia Seleccionada  at the ideal temperature of 12 ºC, it would be convenient to take it out 15 minutes before, so that it can be tasted correctly later. Especially if it is summertime and we fancy  a wine with a particularly refreshing touch.

To taste wines such as Gran Resalte and Essences, we recommend take the bottle out of the refrigerator 15 or 20 minutes before uncorking and tasting them. Thus, they will reach the appropriate temperature and we can assess whether they need a decantation.
These tips for serving a glass of wine will make you enjoy our wines even more. We remind you that you can consult any questions in the “Ask the winemaker” section on our website.

Enrique Andrades
Technical Director

Bodegas Resalte

As wine lovers, all of us used to believe that a Gran Reserva is always better than a Crianza. However, that rule of thumb is not unbreakable and we are explaining why.

 

 

TYPES OF WINE. WHAT IS BEHIND THIS CLASSIFICATION?

That classification is exclusively used with Spanish red and white wines and considers the time a wine has spent into oak barrels. A wine aged into those barrels for 12 or more months could potentially be classified as Crianza or Reserva. Moreover, those which spent 24 or more months may be classified as Gran Reserva. These minimum ageing requirements have to be completed with a minimum ageing time into their glass bottles as well.

vino gran reserva

France, for instance, has a more complex wine classification and they change depending on the wine region. They can classify according to different qualities, villages, regions or vineyards as in Burgundy, or the trajectory of the producer periodically reviewed as in Bordeaux.

WHY CAN A CRIANZA BE BETTER THAN A GRAN RESERVA?

Wine goes through an evolution while the time when they are into the oak barrels flies by. Depending on those characteristics from the oak barrels, the wine changes its aromas and composition, becomes more rounded on the palate, its colour evolves and its complexity is improved. That is a continuous evolution process: as longer the wine is into the barrels, the greater the transformation is.

After that process, winemakers can find out that a wine with an ageing of 12 months is still too young and powerful, meaning wines need different ageing times due to their weakness or strength versus the oak influence.

vino crianza o reserva

We need to get away from the idea that the longer inside the barrel, the higher the quality. Each type of wine needs to reach its exact refining point. That point where the wine maintains its freshness and the barrel has given it elegance. At this point, the role of the winemaker is truly important. He must know his vineyards well, extract their maximum potential and know which plots will give a good Crianza and which are more suitable for making a Gran Reserva.

Forcing wines to undergo a long aging period, whatever the year goes, simply with the aim of complying with the regulations, may not provide the expected results. This is why we can find Crianza wines that taste much better than some Gran Reserva.

WINE CLASSIFICATIONS AT RESALTE

At Resalte, we want to achieve the best version of each vineyard and each wine. Every year we do the exercise of considering the harvest, analyzing the meteorological trend and the impact it should have on the wines. We correct possible mistakes and read the vintage in order to obtain the best possible wine.

With that in mind, we have evolved our aging processes to adapt the plots to the variety of barrels. As if we were making a tailor-made suit, we look for the right barrel for each wine. Some of them have large volumes (400 liters and 500 liters) to keep the freshness and qualities of the vineyard intact until the moment of bottling. When we see it appropriate, we keep it much longer inside the barrel than the established minimum time.

Diferentes tipos de vino

 

7 different cooperages, with different roasts and volumes

Therefore, at Resalte we do not follow the traditional wine classification. Our wines are launched with the strip that corresponds to the classification “Cosecha”. This allows us more freedom to create increasingly honest wines each vintage, even if some of our wines have stayed more than 18 months inside the barrel.

We work with 7 different cooperages, with distinct toasting and volumes: 225, 400 and 500 liters, in addition to a 3,000 liter fudre (wine container made of oak), so we can find out differentiated expressions of the variety of soils which we work with.

 

Enrique Andrades
Technical Director

Bodegas Resalte

For any wine lover or regular consumer, the vintages qualification of his favorite wine region (hopefully Ribera del Duero), is an an added value when deciding to buy a wine from a specific vintage. With this article, we want to explain what this qualification of Spanish wines consists of and why the vintage should be merely indicative but not decisive.

What is the vintage of a wine?

When we talk about the wine vintage, we are referring to the year in which the grapes were harvested. This way, we can obtain information on the weather conditions of the grape ripening.

How is the vintage qualification done?

The qualification of the vintages in Ribera del Duero is carried out by the Regulatory Council, which is in charge of ensuring the quality of the wines that the wineries from this region produce. The Regulatory Council convenes an Exceptional Committee for the Qualification of Ribera del Duero vintages, where a group of highly prestigious sommeliers are invited.

Wine samples from that vintage, produced in different wineries, are blindly tasted. Each sommelier gives a score and the average corresponds to a rating, which is the one assigned to that particular vintage.

What determines the quality of the harvests?

Meteorology is one of the elements of greatest influence on the profile of the grape and, consequently, on the wines and their quality. The climate majorly conditions the cycle of the vineyard and its grape. The best vintages depend on the aptitude of the grape to produce wines with more or less aging capacity, more or less color, or more or less acidity.

Añada Ribera del Duero

September’s rain and weather, key factors

Average temperatures from spring until the end of the cycle, especially during the month of September, are a factor with a great influence on the final phase of maturity. Another determining factor is the precipitation amount. Specifically, the momento when it rains, if it is in spring or summer, or if they are distributed or concentrated.

Ribera del Duero has a Mediterranean climate with continental influence. This means that it is an extreme climate, with hot, dry summers and long, cold winters. Because of this, the best Ribera del Duero vintages have unique nuances that make it so special.

Is the vintage qualification decisive to identify the quality of a wine from a winery?

The vintage qualifications are not decisive, since the key is in the work  conducted in the vineyard during that period. However, the interpretation of the vintage is essential to improve production. From the beginning of the vegetative cycle, the climate gives us information on the possible virtues and defects that future wines may have.

qué es la añada

The work, carried out with demand and criteria both in the vineyard and the winery, is aimed at minimizing the excesses or imbalances that the climate can cause in the vineyard. If the year is hot and dry, we will have to be careful that the alcoholic degree does not rise too much, remove the leaves late or move forward the harvest date.

If the vintage is very fresh, it will be necessary to reduce the yield per hectare, remove the leaves earlier to increase sun exposure and try to delay the harvest without losing acidity and freshness.

The winemaker’s role in the wine vintages

The criteria of the winemaking department is decisive in the quality of the vintage. Thus, we can find wineries that make high-quality wines in mediocre vintages, and other wineries that, even in mythical vintages, do not reach the expected level.

Which are the best vintages of the last decade?

The most motivating vintages are usually the imperfect ones. Those in which you need to interpret and strive to make a great wine, in situations where nature has not made it easy for you. Those are the best vintages and the ones that make wineries great. Easy things can be done by anyone. If we had to choose one, it could be the 2015, 2016 or 2018 vintages. The 2020 harvest looks very good, but a wine shows its quality after one year in the barrel, showing character, refinement and fruity expression.

calificacion vino

 

At Resalte we work very hard so that the quality of the wines remains constant year after year despite the fact that the climate is different each year. From May to September, values are taken at the vineyard and the evolution of the weather for that specific year is studied, allowing us we work with the mission of minimizing incidents.

We only bottle the necessary quantity from the vintages that maintain our quality standard. Our customers must be sure that each time they open any of our bottles that the quality will be the highest possible. By doing this, we have been chosen as one of the best wineries in the world 4 times in the last 12 years.

 

Enrique Andrades
Technical Director

Bodegas Resalte

The 2020 wines are already resting in the barrel, refining and educating themselves under the tutelage of our selection of barrels, with 8 different cooperages that help us to outline the best version of each soil and each wine, which begins to show the energy and fullness of our tempranillo variety.

The coldest period

The autumn-winter period has been colder than other years and not very rainy. With the arrival of 2021, temperatures dropped as they had not for years, registering here down to 11ºC below zero in mid-January. This cold is actually really good for the health of the vineyard because it eliminates many microorganisms that remain latent either in the vineyard or in the soil that can quickly reproduce, affecting the health of the grape or the same plant when conditions favor them. By having less quantity of this microbiota, the vines are less likely to have diseases if conditions are favorable. As you know, for years we have been trying to be more and more respectful with the vineyard, being forced to stay alert regarding the vine’s health.

January snow

In addition to the cold temperatures, January brought us a great snowfall as it had not fallen for years, which makes us optimistic for this vintage 2021. The snow, when thawing, slowly releases water which is assimilated by the ground and nourishes in a really efficient way its water reserves. The difference with the rain is that, although they are also very necessary and positive for the vineyard, their contribution is more immediate and allows less time to the soil for the water to penetrate its structure, sometimes causing damage to the soils due to runoff, wasting great part of it.

Pruning the vine

The winter vine pruning (or dry pruning) in the vineyards, has been already completed during these weeks, and this is the first action on the quality of the future wine. Reducing the production of buds and renewing in some cases parts of the plant, the sage runs easier inside its vascular structure, better ripening its bunches. The next work in the vineyard will be the green pruning.

Luckily, in the Ribera del Duero, the almond trees are already blooming, a true spectacle that every year captivates us with its beauty. The spring’s prelude, that will surely bring us good news in all aspects.

 

Enrique Andrades
Technical Director

Bodegas Resalte

Just a few days before the end of the year, and our wines continue receiving excellent ratings from national and international critics.

On this occasion, it has been the publication “El País Viajero” in its January 2021 edition that has included our Origen de Resalte 2017 in its article “Luxury sips at adjusted prices”, a selection of 10 reds whose average note is outstanding and with prices not exceeding 20 euros.

El País Viajero
“Old Tempranillos from different villages, which express the fineness and aromatic complexity of ripe wild fruit, mentholated notes and the elegant touch of toasted and spicy oak. Very tasty and with a long finish”

Origen de Resalte 2017 holds the second position, reaching a score of 9.4 out of 10. Another recognition to the trajectory of this emblematic wine.

Resalte turns 20 years old, and what better way to celebrate it than by completing the renewal of our Resalte range. During all these years we have traveled a long but exciting path to offer innovative and structured wines, enjoying the international recognition obtained. Today, we introduce the new image of our Gran Resalte 2014: solemn, elegant and innovative. A presentation inspired by a jewel, according to the quality of a wine sourced from two unique parcels of old vineyards, and produced only in the best vintages.

 

Gran Resalte 2014 has a very limited production, obtaining a well structured and deep wine.
Each wine in the Resalte range has taken on its own personality in accordance with the characteristics of each wine. A great work on vineyard’s selection, different production processes and agings have allowed us to offer the most complete Resalte range in our entire life.

Thank you for being by our side during these 20 years!

A warm greeting,

Bodegas Resalte

Let the show begin!

Harvest 2020 just started at Resalte. Deciding kick off date is not an easy task. Every year we try to do our best in order to improve our wines, and although we only have one opportunity to make them better every year, the expertise that we have been accumulating in our 20 years of history helps us a lot.

In total, we have traveled more than 3,000 km between our vineyards, which are spread over around 80 plots in 20 different towns in Ribera del Duero area. We have collected a lot of samples ,on which we have carried out about 2,800 different analytics. All with the purpose of identifying the most suitable grape for each plot and its optimal harvest time.

The vineyard cycle has been good. A generous spring with rains that put us on alert to monitor the mildew (a pest that affects the vine), which has finally been fully controlled. Most of the plots are being maintained ecologically and in these cases prevention is a fundamental task. An intense and dry summer, with only a few storms, caused the cycle to get ahead a few days, showing perhaps a little water stress in the last days. However, mid-September rains have been responsible for compensating that drought by unlocking the plants to end up with a very interesting maturity.

Viñedo viejoWe are starting with some plots of our Vendimia Seleccionada to keep that freshness that characterizes it so much, and right after we will continue with the more aged wines. Harvest is done manually and the grapes are cooled down to 5ºC before being completely destemmed. By doing this, we minimize the impact of the process on the quality. In addition, we preserve it from possible oxidation with the help of the dry ice that is introduced into the mobile tank that is used for gravity transfers.

Now everything has been well studied in order to obtain the best wine from each vineyard, its best version on this year 2020. We are really excited that you will be able to enjoy these wines in a few years from now, in as normal as possible situation after such a complicated year.

 

Finally: a surprise.
A new wine is coming to join the Resalte family. We cannot reveal more details yet. Bringing out a new wine burdens us with responsibility, but it also fills us with enthusiasm. We are starting a new path of demand and improvement, and we are enjoying it. We will reveal details of this new wine step by step in our Newsletters and social media, so stay tuned!

We hope that you are all well, and that you continue enjoying our wines as much as we enjoy making them.

Enrique Andrades
Technical Director