Wines in which we seek the maximum expression of the grape through the minimum possible intervention, aiming to preserve the fruit and the uniqueness of the different vineyards separately, and the personality of each year, trying to find its best expression as a whole. Wines made without haste, looking for the time to make them convincing, without artifices, direct, reflecting as much as possible the characteristic nature of the land from which they come. Raw wines, without a make-up.
The vineyard is where the origin, the essence of our wines is. Responsible and reasonable viticulture of minimum intervention, with a meticulous care for the vineyards in their different cycles. Eliminating the use of chemical fertilizers, herbicides, or chemical products. The harvest is always done by hand in small boxes of 12-14 kilos.
The term “Suañé” comes from the phonetic transformation of the French word “soigne” which means refined, delicate, careful, and cared for, which is how we have intended this wine to be.
75% Viura and 25% Sauvignon Blanc
A blend of three plots. Viura comes from two vineyards. The first is clay- limestone soil at the altitude of 590 meters in Villalba de Rioja, the second is in Haro at 580 meters. The Sauvignon Blanc comes from our Finca La Cala in Villalba, this being the first harvest. Located at an altitude of between 590 and 615 meters, its clay- limestone soil is very weathered, which provides our soils with a rich mineral content and excellent drainage.
Manual harvest in boxes of 12-14 kg on September 21st (Sauvignon Blanc) and October 1st (Viura). Hand selection at the table.
The clusters were gently de- stemmed, fermented and macerated with their skins for 10 days. Spontaneous alcoholic fermentation with the native yeasts. Gentle pressing of the skins in a vertical press and transfer to 228-liter French oak barrels. After 13 months of aging and stirring its lees weekly until its racking, the wine refines and decants for 4 months in concrete tank with its own lees to facilitate spontaneous clarification. Light filtration prior to bottling to separate the lees.
Wine of minimal intervention with a slight addition of sulfur at the end of the alcoholic fermentation and prior to bottling.
100% French oak for 13 months (20% one year, 50% two years, 30% three years). After bottling, it remains minimum of 15 months in bottle until the release.
Amber yellow, with golden reflections. White flower notes that give way to citrus fruit peel, apple pie with herbal hints and light spicy notes. Very fresh and vibrant in the mouth with a good center accompanied by firm, rounded tannins. It expressively opens the sensations in nose accompanied by notes of green pineapple and melon. Structured, persistent, round, with long and refreshing finish.
4.442 bottles of 750 ml.
Suitable for vegans
Suañé White Reserva