Wednesday, December 8, 2010
Hispano Suizas Cellar
Near from Requena (Valencia), about two km. about the village El Ponton, is one of the wineries that comes to the fore for its wines and cavas high end and under the direction of a group of people well known in the area, has led to the Hispano Suizas Cellar.
The winery is surrounded by vineyards with mixed varieties such as Petit Verdot, Merlot, Cabernet Sauvignon, Cabernet Franc, Sauvignon Blanc, Verdejo, Muscat, Pinot Noir, Chardonnay and Bobal, at about 55 ha., a project began in late 2006 and his career starting to see the light now withhigh-end products such as Tantum Ergo cava and wine series Basus, Impromptu and Quod superius.
We took advantage of this rainy day to go to the winery and knowing in this December month open days journeys, we visited the heart of the project by Marc Grin, Rafael Navarro and Pablo Osorio, accompanied by Borja, who kindly taught us the secret to make excellent wines.
Our visit started with the fermentation cellar, where the varieties mentioned are from the field directly to the process, which begins with a cryo-maceration, with fermentation in oak barrels of 400 liters in open and ends on different steel tanks steel and concrete before moving on to be used in the production of champagne or the raising of wines made with time and patience.
The process is quite manual, but still produced 100,000 liters of wine, with Chardonnay and Pinot Noir that used for cava, and the rest for the wines of the range. We had the opportunity to taste 2010 vintages of white such as Chardonnay, Sauvignon Blanc, Muscat and Verdejo and red as Pinot Noir, Petit Verdot, Cabernet Franc and Bobal.
Wines after stabilization will be aging in a French barrels or secondary fermentation in the bottle for cava purpose. The cava Tantum Ergo (Pinot Noir and Chardonnay) and Tantum Ergo Rosé (Pinot Noir) are Brut Nature sparkling, which remain in rhyme at least 24 months and then behead request by hand so that they can serve as fresh as possible to consumers .
The white cava is very sweet to the taste (in the case of a Brut Nature with only 3g sugar), with fine bubbles, with aromas of citrus and tropical fruits, fresh and very soft mouth. Rosé, 100% Pinot Noir, it is also quite aromatic and fresh and feels like taking nectar from red fruits with a hint of spice and vanilla.
We've seen a cava disgorgement, Borja demonstration, the young winemaker has been with us this morning, has been masterful and seen the process that is usually performed (although freezing cold of the bottle neck) in this store to prepare the cava that will be distributed to customers.
And the visit has not given more, stayed on the drawing board to taste wines that the winery produces and on another occasion we will taste to comment on this area of the faithful regular readers that accompany me.
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