Pujanza Norte 2017

It is a family winery heir to a dynasty long tradition of St. Peter in the grape growing and winemaking in the capital of Rioja Alavesa. Its location in a payment vineyard framed by the wall of Laguardia, the Ebro valley and the slopes of the Sierra de Cantabria, defines the character of their wines. Carlos San Pedro and his team spend most of their time to improve the performance of their vineyards and advance the quality of, for the moment, only two wines from Rioja, PUJANZA AND NORTH PUJANZA. Family tradition, the vineyard itself, the dedication to wine and ambition to achieve the best quality are the fuel with which Bodegas Pujanza moves. The goal is to continuously improve our systems to achieve the best wines. the Vineyards The philosophy is to convey to wines all the character and personality of the terroir, for it since the beginning of the winery was clear that we had to work the wine with its own vineyard. "Valdepoleo" (PUJANZA): 15 hectares of land tempranillo silty clay loam seated on a rock between 80 cm. And 100 cm. From depth at an altitude of 630 meters, with a production of approximately 5000 Kg. Hectare. And 33 years old. "NORTH" (NORTH) 2.2 hectares of tempranillo 60%, at 680 meters altitude in very extreme Rioja Alavesa, clayey-calcareous soil, producing approximately 3500 Hectare Kg and 15. year old. "THE VALCAVADA" (Schism): 0.700 hectaras of tempranillo, at an altitude of 550 meters, clayey-calcareous with ungrafted, with a production of 1500 Kg approximately Per hectare land and with an age of over 80. years. Floor: This soil is developed on a limestone sandstone Quaternary-Tertiary origin. It has a depth of about 100 cm. We have a small surface horizon or about 5 cm. Deep with the typical characteristics of dark color, high content of organic matter, etc. This horizon has very little influence on the development of the vine because its root system is below. Below the floor presents an Ap horizon tilling to a depth of 60 cm. Here most of the root system. The first thing that stands out It is optimal organic matter content despite the depth (1.6). The origin of this organic matter may be the horizontal movement of materials (collusion). The pH is 8.5 and its texture is silty clay loam. Levels of nutrients are good for the available P (Olsen), Mg, Ca and Fe but low for K. K / MG is adequate (0: 4) and Ca / Mg ratio is high (20). It has a high content of 45% carbonates and active limestone is 20% which is obviously very high. The cation exchange capacity (CEC) is adequate but is saturated base mainly calcium. The conductivity is low (0.27 dS / m) so no risk of salinity, no presence of gypsum. Finally we have a horizon of type C transition between the rock and the previous horizon. The characteristics are very similar but changes the textural class silty clayey. Then the rock that presents a stratification depending on the different amounts of sand and iron with different oxidation states (redder layers) appears.  Development and Aging In Bodegas Pujanza start from the conviction that the selection work begins in the vineyard. The vineyard is the basis of work and the determining factor in the personality of their wines. Valdepoleo farm in eight plots, broken down by geography criteria, especially orientation, and soil composition are distinguished. FERMENTATION Alcoholic fermentation of red Pujanza takes place in stainless steel tanks and North Pujanza in French oak tino a capacity of 6,400 liters. The transformation of sugars is performed with a strict control of temperature, which never exceeds 28 ° C, with the In order to preserve the delicate fruit flavors that would be lost at higher temperatures. The malolactic fermentation takes place in barrels or stainless steel tanks. In North Pujanza it takes place exclusively in new French oak barrels, while Pujanza receives 70 percent of wine that has made this second slow fermentation in steel tank and 30 percent remaining in the barrel. BREEDING One of the characteristic features of this winery is a certain anarchic tone that prints the aging process Carlos San Pedro, little given to fold to preset criteria. As the author of wines says, "no two years alike, nor two equal wines." > Consequently, the duration of the aging process can vary depending on the characteristics of the crop. Normally, the beginning of barrel aging process begins in two phases. In November begins the aging of wines that have made the malolactic fermentation in the barrel. The rest, 70 percent of the production of the winery begins its oak aging phase in December. The length of that period aging varies considerably to depend on the characteristics of the wines of each crop and each parcel of vineyard. The most common is that North has Pujanza aging in French oak barrels between 12 and 20 months. Pujanza uses new barrels (about 1/3). tastings of wines from each barrel are made periodically to check their evolution. Those sessions "Barrel Tasting" are critical in deciding the end date of breeding, which is always marked exclusively by the evolution of wine. For that reason the wines of the Bodegas strength come to market without including the usual mentions of aging (crianza, reserva and gran reserva). BOTTLING AND REST IN BOTELLERO After the phase of barrel aging, the unification of the wine is made. At that time the proportions of wines from each vineyard plots involved in the final product are decided. Then they pass wines deposits (North Pujanza the wooden vats where he was born) where they remain few weeks until fully assembled before bottling. Notes of Cata VISTA: Live Intense cherry red with purplish rim. NOSE: Elegant, with many nuances; good intensity of aromas, complex nose with black fruit, spicy notes. Timber well assembled with fruit. MOUTH: Boca structured complex. Noble tannin and fruity palate. Balsamic touches. Sabroso.Crianza: wine remained in barrels for 13 months. Then after a period of rest, we proceeded to bottling. He remained bottled 14 months before its release.