COMPAÑÍA DE VIÑEDOS IBERIAN ESTATE WINES TECHNICAL DOSSIER 2018
LETTER FROM OUR PRESIDENT Dear Friend, On behalf of my family and team, I would like to let you know what our goals and illusions are. We are fully involved in trying to convey with each of our wines sensations that can be an accurate reflect of the soils where they are produced. Achieving this goal is not easy, not only because it is a difficult task itself, but also because you need years of experience in a determined area to find the parameters that may identify the terroir. Our work is focused on that, and you do it mainly on the vineyards. They are studied vine by vine to know what vineyards, plots or sectors are different of each other. These natural differences are maintained within the whole vinifying and ageing processes, so that they can be found in the sensorial characteristics of every wine and brand. On the other hand, this quality we are looking for in the fields is not restricted to that limit, but we also want to implement it in the commercial aspects, in Public Relations and Communication. The only thing that will give us credibility enough is that the wines show their quality once you uncork them. I would be very grateful if for any suggestion, comment, problem or any matter related with our wines you could contact me. I will try to solve it personally. I hope and expect that our wines may achieve the expectations you put on them, as it is our only true working philosophy. Sincerely, Borja Osborne Osborne President / CEO
WHO ARE WE? The founders of this Company are the Osborne Osborne family whose relationship with the world of wine dates back to the 18th Century, always guided by Sherry wine, in an unequaled setting such as the city of El Puerto de Santa María, located in the heart of the Bay of Cádiz. Initially the project began with the search for an estate where they could produce red wines that expressed accurately their soils and this was found in the village of Pesquera de Duero (Valladolid). Our first winery Viñas del Jaro was born in El Quiñón Estate, within the Denomination of Origin Ribera del Duero. Shortly afterwards Bodegas y Viñedos de Cal Grau is founded in the Qualified Denomination of Origin Priorat. In later years the project keeps developing and supporting red wines with personality of different Spanish areas and settles also in Toro Denomination of Origin, where it owns vineyards in Morales, El Pego and Valdefinjas. Nowadays, Compañía de Viñedos Iberian is present, in addition to the already indicated DO s, in other areas of high prestige wines in Spain like Rioja, Rueda, Cava-Penedés, Vino de la Tierra de Castilla, Rías Baixas and Bierzo. Besides, it distributes exclusively for the Spanish market the excellent soleras of old Sherry wines / Rare & VORS of Bodegas Osborne. Thomas Osborne Mann (Devon, England) Arrives to Spain in 1772
COMPAÑÍA DE VIÑEDOS IBERIAN Viñas del Jaro (Ribera del Duero) Bodegas y Viñedos de Cal Grau (Priorat) Viñedos de Yaso (Toro) Viñedos La Oropéndola (Rueda) Viñedos Camino de la Piedra (Rioja) Missale (Cava/Penedés) Viñedos de Aromaz (Castilla La Mancha) Viñedos Mar de Arbolada (Rías Baixas) Viñedos Lomopardo (Bierzo)
VIÑAS DEL JARO The Jaro was the first to be founded by the family upon one of the best Estates found in Ribera del Duero, located in the famous town of Pesquera de Duero, Valladolid. It can be found less than a mile from the river Duero on its right banks, surrounded by a little patch of evergreen oaks over hundreds of years old, called "Jaro". This little forest gives the its name. Jaro is a relatively small which is perfectly adapted to our philosophy, both with regards to the quality of our wines and the Estate from which they are derived. In addition, it is where the different production and ageing processes are undertaken in line with the strictest quality procedures. Vineyard The 65 hectares of the El Quiñón Estate are mainly taken up by a 46 hectare vineyard, of which 44 ha. are dedicated to Tempranillo variety, 2.5 ha. to Merlot and 2.5 ha. to Cabernet Sauvignon. It is located on a south-facing hillside, with an altitude that ranges from the lower 745 ms, where the winery was built, to the upper 800 ms. The estate merges the moorlands with the water meadows, crossing over three terraces formed by the channel of the River Duero. It is home to highlands and hillsides, boundless in their variations, which at the same time complicates our work and aids us in achieving a wine that is overflowing in personality. Harvest and production Harvest at Jaro is a task carried out by hand by expert grape pickers, who collect the grapes in individual boxes of 15 kilograms. Further to the selection of grapes in the Vineyard, they are next harvested in accordance with their Terrain and Area, depending on when the peak of their ripeness arrives. In this way, the various characteristics of the different vineyards can be preserved. Production is also carried out separately, ensuring that each batch of wine originating from the various Terrains and Areas is differenciated. The wines, which are divided according to their backgrounds, are aged in French-Oak casks and tasted at regular intervals so the development of their ageing process may be freely defined and their sensory evolution verified. Once the ageing process concludes, the wines are selected in consonance with their quality to be correspondingly branded and taken to the bottle ageing room, where they shall further mature in the bottle.
BODEGAS Y VIÑEDOS DE CAL GRAU The Cal Grau and Vineyard was born from the desire to develop a small winery with its own estate in the DOQ Priorat. The estate spreads across 40 hectares and is found in the municipality of Molar. Vineyard The estate can be found in the municipality of El Molar, in Tarragona province, presenting a majority of areas of less fertile land and rock, a characteristic feature of Priorat s geology. It is this particular rock, the slate ( locally known as Licorella ) which confers its special minerality to the wines. The area s inconsistent orogeny and its varying inclinations have lead us to create a plantation that adapts to the hillside shape. The varieties are fundamentally Garnacha and Cariñena ( also known as Mazuelo), blended with others of a more universal nature that have been recently introduced into the area, such as Carbernet, Merlot or Syrah. Harvest and production Grapes are harvested at their peak of ripeness, in line with the batch and grape variety. Grapes are picked by hand and collected in 15kg boxes for their transportation to the, where their production process shall commence. The Philosophy is founded upon an extensive study of the grapes belonging to its various batches, which are produced separately in small-sized tanks and thus the particular types of wine may be associated to their places of origin. Afterwards, the different types of wine are taken to the subterranean Cellar where they are aged in French wooden casks separately until the final stages of blending and bottling, which are established when they are tasted.
VIÑEDOS DE YASO (D.O.TORO) In the Denomination of Origin, Toro, our YASO Vineyard Estate can be found close by to the locality of Morales de Toro (Zamora). At this moment in time we hold an agreement which dates back to 2006, with a partner winery allowing the technical team of the Compañía de Viñedos Iberian, S.L. to elaborate the grape harvests of this Estate in their establishment. It is however our aspiration to construct a on this vineyard estate in the upcoming years. Vineyard Estate The estate extends across 14 hectares and the vineyard is over 12 years old. The vineyard is equipped with trellises to guide the vines of Tinta del Toro (Tempranillo) grapes as they grow. The land is generally deeper than 1.5 metres and possesses both low (1%) and moderate (2-8%) slopes mainly on its north-facing side. The surface of the land is quite stony as over the years it has been stripped. The textural class of the soil can predominately be defined as Spanish clay loam, although a small section is classified as sandy loam. The earth is of a dark ochre colour which is highly typical to the area of Toro and is due to the high content of organic matter present in the soil. This soil is not saline, contains relatively low levels of active lime and has a high capacity for water retention which aids and improves the grapevine s natural water resources. Grape harvest and production After the grape harvest, which is carried out by hand at the optimum moment of ripeness, the grapes are transported to 15,000kg tanks where, depending on the year and the features of the harvest, they shall macerate along with their skins for between 10 and 20 days. After the malolactic fermentation process, the wine is added to French barrels where it shall be kept for a minimum of 6 months until the crianza phase is complete, which is always agreed upon after the corresponding tastings.
VIÑEDOS LA OROPÉNDOLA (D.O.RUEDA) Compañía de Viñedos Iberian has been present in the D.O. Rueda for several years now, producing their white wine, OROPENDOLA, a 100% single-variety Verdejo from vineyards that are leased and managed by the group s technical team. At this moment in time, work is carried out in light of an agreement with a partner of the area equipped with advanced technologies which allow for the wine to be produced in accordance with the strictest quality control. Estate The is found upon land comprising alluvial, stony terraces close to the banks of the River Duero. It is rich in calcium and magnesium which confers very individual features upon each harvest of this single-variety. The resulting number of bottles is determined in accordance with each vintage from the selection of many of the batches. As of yet this number has not surpassed 50,000 bottles units. Through Viña Oropéndola we have tried to capture and express the personality of one of the most prestigious areas known in the production of high quality white wines in the North-East of Spain. Grape harvest and production Viña Oropéndola originates from a selection of vineyards of the Verjedo Variety where standalone grape vines are grown, with an age ranging from around 40 to 120 years. The vineyards are located on the soils of alluvial and stony terraces close-by to the banks of the River Duero. Grapes are hand-picked and are collected in 15kg boxes during the second half of September. This wine is produced through cold maceration of the grapes and their skins, which are then gently pressed and subsequently submitted to the débourbage process. Fermentation is then carried out in stainless steel tanks for 14 days, at the controlled temperature of 18ºC.
VIÑEDOS AROMAZ (FINCA LA CAÑADA) In the heart of the Castilla La Mancha, a stone s throw away from the historical city of Moral de Calatrava, the oenological mission of Aromaz was founded at one of the most breath-taking vineyard estates of the region, known as La Cañada. In pursuit of this venture, Compañia de Viñedos Iberian holds a collaboration agreement with the Casado family, owners of the estate and the modern winery. Vineyard Estate An old vineyard plot of the Tempranillo variety belonging to the long-established vineyard terrain of over 40 years old, referred to as La Capitana, was selected. Its free-standing vines planted on chalky, stony lands, are placed on the highest part of the estate which spreads across 15 hectares. The density is just lower than 2,500 vines per hectare, which yield around 1.5kg each. The vineyard is also shared with olive trees which are hundreds of years old creating a typical Manchego setting yet which stands out due to its altitude, orientation and soil type. Grape Harvest and Production The grapes are picked by hand in the early hours of the morning and are collected in a stainless steel tank where they macerate with their skins for 18 hours. Once the production, alcoholic and malolactic fermentation processes have finished, the wine is transferred to new French casks where it shall remain for six months until it is considered to possess the sensory features that truly express the fruit of this vineyard terrain and its variety. BORJA OSBORNE Y JAVIER CASADO PAGO LA CAPITANA
VIÑEDOS LOMOPARDO (D.O. BIERZO) In the heart of El Bierzo, in the well-known town of Cacabelos, the Lomopardo vineyards project was started by the Osborne-Osborne family with the 2012 grape harvest. In order to do so, the help and collaboration of the Luna Beberide family, who have been producing exquisite wines in this unique Denomination of Origin for over 25 years, plays a significant role. It is in their where the Compañía de Viñedos Iberian undertakes the production and crianza process of the Lomopardo wine. Furthermore a vineyard plot has been especially selected, also property of the same family, where the grapes key to this venture originate. Vineyard Estate The El Bierzo region is located in the province of Leon and its winemaking culture dates back to the Roman era. Its climatic characteristics are determined by the Cantabrian mountain range and the mountains of Leon. The microclimate it possesses is rather Mediterranean, with mild temperatures and thanks to its relatively low altitude and the Atlantic influence in the area, together with the particular orography of the valleys, late frosts are not common and rainfall ranges between 720 mm/year. The vineyards are found on mountainous terrain, formed by quartzite, slate and damp brown soil and are laid out on the mountain terraces in altitudes between 450 and 900 metres. This comprises a perfect blend between the wild, mountainous area, the slate-based soil, and the green vineyards, resulting in a small habitat which confers unique features upon the grapes from their surrounding environment and the earth beneath them. Grape Harvest and Production The principal grape of Lomopardo is the grape grown on the Valdetruchas estate, home to vineyards of the Mencia variety that are more than 40 years old, with a yield of 4,500 kg per hectare. The soils comprise clay, slate and stone, and the altitude of this south-facing estate is around 600 to 750 metres. Grapes are harvested and collected in 14 kg boxes by expert grape pickers at the start of the month of September. Once the grapes are taken to the, they are stored in 20,000 kg tanks to be elaborated. In accordance with the features of the particular harvest, they are macerated and alcoholic fermentation is undertaken for 18-25 days with their skins. After malolactic fermentation is complete, the wine is placed in new and second-use French barrels for ageing. This crianza period is determined by regular tasting of the wine and can range between 4 and 6 months. After this phase, the wine is bottled and then made available to our customers.
VIÑEDOS MAR ARBOLADA (D.O. RÍAS BAIXAS) The Mar Arbolada vineyard is a project currently underway in the heart of the Denomination of Origin Rías Baixas, born out of the long-established partnership with the winemaker, Santiago Roma, founded on his beautiful vineyard estate of a mere 6 hectares and a small winery brimming with family and artisan essence. Vineyard Estate Rías Baixas can be found in the North-West of Spain, primarily in Galicia. The vineyard s principal focus is the Albariño variety and the majority of the vines are planted in small plots on the classic vine arbours and are greatly influenced by the proximity to the Atlantic Ocean. Close to the edge of the vine growth, the Denomination of Origin Rías Baixas merges with the vast Atlantic region, whose boundary is the Wagner line (Wagner P., 1976). The wines of the Denomination are therefore considered as Atlantic wines which are fresh, aromatic and their defining characteristic is without a doubt their suburb fruity acidity. In the winter, rainfall is frequent and thus guarantees mild temperatures that do not change significantly from day to night and it very rarely freezes. Summer is also mild and the orography of the land itself (valleys and hills) ensures the existence of diverse microclimates. Grape harvest and production Grapes are harvested in the early hours of the morning and collected in 14kg boxes to be taken to the on a small tractor. Before they are placed in tanks, the grapes are de-stemmed and cold pressed with a pneumatic press. Subsequently, the must is de-silted in cold and fermentation is carried out with native yeast at a temperature of 18 degrees. The wine is kept in the containers with the lees and is stirred fortnightly in the process of battonage, until the stabilisation-filtration is complete and it is bottled. Rol de Larosa is a wine of low production which comes from a grape selected from a specific part of the vineyard, at an altitude of 70 metres above sea water. The grape is 100% Albariño variety and the vineyard is found on a hill facing out onto the Arousa River, originating in the Atlantic Ocean and flowing into the Umia River, providing a unique microclimate that along with its granite, alluvial soils, endow much individuality to these grapes and their vines.
VIÑEDOS CAMINO DE LA PIEDRA (D.O.Ca. Rioja) The Camino de la Piedra Vineyards comprise our winemaking venture in the heart of la Rioja, specifically in Fuenmayor, to produce a wine which truly captures the authenticity of a local village vineyard. It is the Montaña family, expert winemakers with a long history in the field of wine which dates back to the year 1910, who make this project possible. It was from the life-long friendship between Borja Osborne and Oscar Montaña, which the wine "La Pinaleta" was born and is in current production by the Compañia de Viñedos Iberian, in said. Vineyard The 25 to 40 year old Vineyards can be found in Fuenmayor on various estates. Their production rate is approximately 1kg per vine, depending on the grape harvest and the vintage, ensuring that the grape transfers the entirety of the characteristics particular to the vineyards of the Villa. The vineyards are located upon stony, clay-rich and calcareous land which varies in its layout depending on the estate or plot. Found upon sun-filled valleys or never-ending plateaus and plains of different sun exposures, we can guarantee our grapes are ripened to perfection. These setting are diverse and are surrounded by hills, small pine-forests, low rolling mountains and are scattered with almond trees. This natural micro-environment is capable of producing grapes that are extraordinary in their nature, grape harvest and production. Grape harvest and production The wine is made from Tempranillo grapes which are nurtured on the various plots. Their coupage is complemented with a light touch of Mazuelo and Gamacha taken from nearby vineyard found in the same municipality. The grapes are harvested by hand by expert pickers and are collected in 14 kg boxes. Once picked and after alcoholic fermentation, the grapes and their skins are macerated in a process which normally takes around two to three weeks. Afterwards, the resulting mixture is removed from its container and following the malolactic fermentation process, the wine may be taken to the underground winery where it shall be aged in French oak barrels. The wine, which shall remain underground for approximately 12 to 15 months, is regularly tasted so its decanting and cask time can be established before it is selected, blended and bottled, under the strictest quality control.
MISSALE (D.O.CAVA/PENEDÉS) Missale 2010, an artisanal cava in low production and the fruit of the friendship and the long-standing collaboration of the Osborne-Osborne family with the winemaker Ramón Canals, who holds over 100 years of experience in the production of artisanal cavas (over three generations), was founded at the vineyards and located in the heart of Penedés Superior. Grape harvest and production A coupage of the Xarel.lo, Macabeo, Parellada varieties, whose grapes were harvested at the end of summer 2010 and produced separately after the grapes had been very gently pressed, obtaining the first Flower Must. This Must is left to settle to ensure it is completely clear and subsequently each variety is fermented separately in stainless steel tanks. Said batches of wine are blended in order to obtain the coupage base which shall become the unique MISSALE cava. This wine-based coupage is poured into bottles along with yeast and water, referred to as the liqueur de tirage, stopped with a crown cap or another temporary plug for its second fermentation and ageing. During this one and a half to three month period, the second fermentation takes place in the bottles which are horizontally stacked, thus favouring the production of CO2 and creating the emblematic bubbles of this sparkling wine. As the second fermentation procedure comes to a conclusion, the yeast collects at the bottom of the bottle generating the so called Lees, thus marking the start of the crianza process in the bottles with the Lees themselves. In Missale 2010 s case, it is left to age on the lees for 12 months and it is during this particular phase that new aromas and flavours emerge; the gas produced inside the bottle due to fermentation perfectly blends in and the acidity of the wine is balanced in a completely natural process. The result of said combination is greater complexity and harmony, which the bottle shall contain for the following 5 years. In order for the Lees to collect in neck of the bottle and to ensure the wine is clarified and therefore clear and transparent, the bottles are then placed horizontally, as before, on special racks referred to as pupitres, at a slight angle. They are turned by hand and their inclination is increased at intervals during a 21 day period. In this way, all the particles are decanted before the wines reach their upright (face down) position for the subsequent Deguelle to take place in optimum conditions. This process of disgorging comprises the ejection of the lees using the pressure of the gas upon the removal of the temporary plug; an operation which requires great skill. Immediately after the deguelle, the liqueur d'expédition is added (a high quality base wine which provides the cava with its personal and defining aroma and ensures its smoothness on the palate). Finally the Cava may be corked with its final cork and it is accordingly ready to be issued. The disgorging or deguelle procedure is highly controlled and only carried out per order. It is therefore undertaken as many times a year as is necessary, thus guaranteeing the freshness of Missale when it comes to its purchase. Canals-Canals Family
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