…is the result from our vineyards and winery. After the collection and selection of the grapes they are taken to be destemmed and squeezed, where the fruit is separated from its herbaceous part. From there it is past to the grape deposits where it is mixed with other varieties. Every deposit is independent and can be controlled at any given moment to vary the temperature for fermenting the grape juice, the amount of climbing done and the time of the process. Then they are moved to the process of alcoholic fermentation where the sugar from the grapes, with the help of the raising agents, gets transformed into alcohol. This is done with a huge release of heat using carbonic gas, from there, they continue where they are marinated. The bubbling of the released carbonated gas propels to the upper part of the deposit which dominates the solid parts formed by the grape skins, pips, rests of pulp and traces of stems,, otherwise known as “el sombrero” which means “hat”. Below this “hat” layer lays the fermented grape juice. Then extracted from the grape juice and rising up like from volcano the liquid passes above the hat layer and after many cycles we get the part for which we need to continue the wine.
Only the stronger wines, of which has enough structure pass to the growth phase. The barrels then give the wine the tannins from the wood and the toasted and spiced aromas. During this time the wine suffers a slow micro-oxygenation which blends with the aromas of the wood from the barrel. This slow oxygenation continues until the wine has obtained enough aromas that pleases the taste in the mouth. The result is a more complete wine, with more intense hints and aromas that is more pleasurable to the palette.
The ageing of the wine continues and transforms inside the bottle. That is where you get a jacket of air and which produces changes enhancing and enriching the hint of aromas which could come from tobacco, traces of leather, truffle, coffee, cocoa etc. of which will become apparent through tasting in the mouth. To assure that all of this process reaches a satisfactory result we always take care that the Winery maintains a constant humidity and temperature.
Varieties: Cabernet Sauvignon, Syrah and Merlot. Visual: Picota cherry colour. Smell: Matured fruity smell of black/red currant and with a hint of cherry liquor. Taste: Taste of mature tannins with a warm final. Production: It is a combination of three varieties of grape from our vineyards, trying to achieve a wine with a touch of woodiness without losing the...Learn more
Grape variety: Cabernet Sauvignon, Shyra and Merlot. Vintage: 6 months in French and American oak barrels and a minimum of 6 months bottled. Strength: 14,5% TASTE Visual: Intense Red Picota Smell: Matured fruits, red/blackcurrant, cranberries and cherries, delicate toasted vanilla aroma. Taste: Presents a good structure and consistency, balance of mature tannins...Learn more
Variety of grape: Cabernet Souvignon, shyrah and merlot. Age: 12 months in French and America oak barrel and a minimum of 24 months bottled. Strength: 14,5% Visual: Intense Picota Red, Deep upper layer. Smell: Matured fruits, Vanilla and hints of violet and chocolate. Good to combine with: Red meats and Game meats Recomendaciones de servicio: 14- 16...Learn more
Variety of Grapes: Cabernet Souvignon, shyrah and merlot. Strength: 14,5% Visual: Picota Red with Violet ribbon like colours of youth, clean and shiny, deep surface and good tear formation. Smell: Fresh fruits, Cherries, rasberries and blackcurrants, light touch of flowers. Taste: Presents a good structure, balanced long tannins and a pleasant finish. Good to...Learn more
Bodega García Hidalgo
AWARDS OF OUR WINES
PREMIO MEZQUITA BRONCE 2011
PREMIO CINVE PLATA 2011
PREMIO ARRIBES VINDUERO ORO 2014
PREMIO MEZQUITA BRONCE 2015
PREMIO PLATA ARRIBES VINDUERO 2015
PREMIO PLATA CINVE 2014