Anier Vendimia Seleccionada, DO Ribera del Duero

Description

Anier Vendimia Seleccionada is a red wine made in the Ribera del Duero Denominacion d’Origen in Spain. It is produced by Vinedos Y Bodegas Gormaz 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. The group consists of Bodegas Valdelacierva in Rioja, Vinedos Y Bodegas Gormaz in Ribera del Duero and Bodegas Grande Winery in Rueda. There is also a rogue outlier in the form of Zelos Albarino from Galicia. 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. It is 100% Spanish owned.

Vinedos y Bodegas Gormaz is a veteran of the DO Ribera del Duero. It was founded in 1972 and was one of 12 founding members of the Denominacion. The vineyards of Gormaz are located at an altitude between 845 and 960 meters and the climate here is characterised as Mediterranean Continental compared to warmer regions of Ribera del Duero. The climate, clay-limestone soils and hard work in the vineyard ensures that the raw materials, i.e. the grapes grown, are of the highest quality.

The 100% Tempranillo grapes for the Anier Vendimia Seleccionada are sourced from a 3.5 hectare estate located in Atauta. The vineyard is located at an altitude of 960m. The average vine age is 90 years old and the soils are chalky limestone. The grapes are specially selected and had picked from the oldest, low yielding vines. The grapes undego a pre-fermentation maceration of 3 days 4-6ºC in order to obtain the best extraction of aroma and flavour compounds. This is followed by an alcoholic fermentation at a controlled temperature of 28ºC for 10 days. After fermentation process the wine is macerated for 2 weeks in order to complete the extraction of the polyphenols. The wine is then aged in 80% French Oak barrels 20% American barrels (80% of which are new, 20% second fill) for 14 months and least 12 months in bottle prior to release.