Remelluri Rioja Gran Reserva '14
Granja Nuestra Señora de Remelluri Gran Reserva is made in small quantities from the oldest, most important vineyards at the estate and represents the essence of the property. Granja is a high-altitude Rioja sourced from a selection of the vineyards that surround the winery and above into the mountain, with a higher proportion of old garnacha vines planted from 680 to 780m. Granja Remelluri delivers on the incredible, historic expectations while setting a new standard for ultra-elegant, terroir-driven Rioja from a single estate. It is built to improve in the cellar for many decades to come.
Only indigenous varieties are used, planted from 1918, averaging over 70 years old. The blend consists primarily of goblet-trained tempranillo, garnacha, and graciano varieties with an average yield of 27hl/ha. Only grapes from the estate are used for Granja Remelluri. Certified organic farming (certified by ENEEK, the Basque Agricultural Regulatory Council) and made with low intervention, unfiltered, and minimal sulfur at bottling.
Vinification: Whole clusters were destemmed and crushed and the must was spontaneously fermented with indigenous yeasts in old, open-top foudres. It was then aged for 30 months in various French oak barrels: one to five-year-old barrels (225L, 400L, and 500L) and foudres ranging from 1200L to 2000L. The 2014 vintage was bottled without fining or filtration on May 25, 2017 and aged in the Remelluri cellar until August 2022. A blend of 58% Tempranillo, 28% Garnacha, 11% Graciano, 3% other indigenous grapes. (Info from De Maison Selections)
Only indigenous varieties are used, planted from 1918, averaging over 70 years old. The blend consists primarily of goblet-trained tempranillo, garnacha, and graciano varieties with an average yield of 27hl/ha. Only grapes from the estate are used for Granja Remelluri. Certified organic farming (certified by ENEEK, the Basque Agricultural Regulatory Council) and made with low intervention, unfiltered, and minimal sulfur at bottling.
Vinification: Whole clusters were destemmed and crushed and the must was spontaneously fermented with indigenous yeasts in old, open-top foudres. It was then aged for 30 months in various French oak barrels: one to five-year-old barrels (225L, 400L, and 500L) and foudres ranging from 1200L to 2000L. The 2014 vintage was bottled without fining or filtration on May 25, 2017 and aged in the Remelluri cellar until August 2022. A blend of 58% Tempranillo, 28% Garnacha, 11% Graciano, 3% other indigenous grapes. (Info from De Maison Selections)
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| Producer | Remelluri |