Barrel ageing

The elaboration begins later when the wines have had their more gross particles removed in the first phase of decantation. Once the sediment has been removed, the wine is transferred to 225 - litre oak tuns where it enjoys absolute rest in the constantly cool temperature of the underground cellars. These cellars, where 14.000 barrels of American oak are organized in perfect order, have an area of 6.000 square metres.

Wine ageing in american oak barrels of 225 litres

During the time that this period lasts, a very slow process of oxidation (esterification) takes place through the pores of the wood, which play an important part in the development of the wine´s bouquet. This biological process is favoured by periodic drawings off, once or twice a year, to remove the sediment formed by decantation on the bottom of the barrels. The drawings off are carried out with rigorous precision so that the impurities decanted remain next to the clean wine the shortest time possible, the barrel of course remaining on it side throughout.

Thus, with great patience, anything that might prejudice a good evolution is removed while the elements that contribute to flavour are kept.

The elaboration of wine is a pedagogic act which is its "education". That is why it cannot be substituted by speeded - up improvisations which would destroy the biological process which defines it. For a wine to show this evolution it is necessary for it to remain at least three years in a barrel. Ten years is the most allowed in the Rioja Alta region, more than six years being unusual unless the wines are going to become Grandes Reservas.