Lopez de Heredia - Vina Gravonia Blanc 2011
López de Heredia is located in Haro, in La Rioja, Spain. Its story started in the middle of the 19th century when French negociants visited the Rioja region to find alternative sources of quality grapes to transform into wine, since the phylloxera epidemic had decimated their vineyards. The founder, Don Rafael López de Heredia y Landeta, a knowledgeable and enthusiastic student in the art of winemaking, followed closely in their footsteps. Around 1877, he began the design and construction of the complex that is today known as the López de Heredia Bodega, the oldest in Haro and one of the first three bodegas in the Rioja region. The estate produces 4 main cuvées; the famous Viña Tondonia (100 hectares), Viña Cubillo (from the vineyard called Viña Cubillas of 24 hectares with parcels named “La Encina” and “La Monja”), Viña Bosconia (15 hectares of El Bosque vineyard) and Viña Gravonia (from the Viña Zaconia vineyard of 24 hectares).
The grapes are harvested by hand with a curved knife called “Corquete”, ensuring that the grape skin is not broken. Red grapes are destemmed before going to the fermentation vats, while white grapes are crushed, thus immediately releasing their juice. With rosés, the process is mixed: the skins remain in contact with the must during a period of maceration (soaking) so that some of the colour can be absorbed, but are then removed before fermentation begins. The must is fermented in large oak vats: the biggest (with a capacity of 240 hectolitres) are for red wine, while the smaller vats (60 hectolitre capacity) are for whites. This second fermentation takes place in Bordeaux-type oak barrels, and can take up to five or six months. Once wines have been through both fermentation processes, and the sediment or lees have been removed, the wine is then ready to be aged in 225-litres Bordeaux size barrels. The wines then spend a minimum of 6 months ageing in cellars before being released for sale.
Viña Gravonia wines come from the Viña Zaconia vineyard, located 340 meters above sea level, and whose average age of the vines is 45 years. The wine is made entirely with the Viura grape variety. It is aged for 4 years in barrels, with two rackings per year.
Grape variety: 100% Viura
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