Vines and Roses

Spring is around the corner and we are more than anxious to enjoy sunnier and longer evenings with friends and family. 

It is quite common in Spain to take advantage of the good weather and mild temperature and leave the city to explore any close – or not that close- village in the Region. As many of our customers already know, we are located in Valladolid ( Castilla y León Region). Our región is well-know for its wondeful white verdejo, explosive red wine from Toro, famous red from Ribera del Duero as well as other younger and very interesting Appellations of Origin like DO Arlanza, DO Bierzo, DO Arribes, … Many people will be visiting our wineries during this spring and will be excited with the idea of getting to know part of our customs and wines.

When walking the vineyards, it might be that  any of them realizes about those rose bush that head every vines lines. Rose bush were used by old vine-growers to prevent their beloved vines from a very harmful fungus called ‘Oidio’. It was back in the 19th century when monks in Burgundy (France) discovered that rose bushes were more sensitive than vines to that fungus and started to use the changing of color on leaves and petals to detect a preliminar attack to the land that could also affect – and ruin- the vines. That way they could treat the vines before the fungus was about to destroy the plant.

Along with enjoying a nice day out with out friends and family, and increasing our wine-culture understanding, opening a nice bottle of wine outdoors is something spring grant us and we love to do!

This month, we are welcoming this rare flower: Rioja White Wine MITARTE barrel fermented.

Mitarte Viura Barrel Fermented

Aromatic and intense with notes of white flowers and tropical fruit 😉

Mitarte winery is family-run winery with a long-standing tradition of quality winemaking being passed down through the generations. Harvest takes place manually on middle October when grapes have achieved the perfect ripeness. Grapes comes from 60 years old vineyards. The wine is fermented using new French and American oak barrels and is aged for 4 months with its own lees, in the same barrels. Battonage is carried out frequently. This process gives the wine a higher complexity, unctuousity and gliceric with a lot of body.

Definitely the perfect treat for a Spring celebration. Cheers!