Don Sancho Real De a Ocho Rioja Blanco

The fruit of a familys labour. A dream come true, a project articulated by three legs that walk in a single direction: to offer wines marked by the singularities of each of its vineyards . From the Riojan lands of Arenzana, Briones, Camprovin, Hormilla, Nájera and Rodezno, to the cup.

In 2004 the construction of this family project began with the aim of making wine from the fruit of our own vineyards . Little by little it has grown thanks to the hard work of a family of farmers who focus their efforts on caring for their vineyards to obtain quality wines.

Behind the concrete walls there is a small winery with red wine production tanks, the capacity ranges from 27,500 liters to 55,000 liters and 10,000 liter tanks for the production of whites, all of them with the latest temperature control methods.

We have a space for the storage of more than 2,000,000 liters of which 600,000 are buried tanks to avoid changes in temperature, imitating the vats of old drafts.

Viura,

With 40 hectares under vine over 6 vineyards, Don Sancho have red varieties such as Tempranillo, Garnacha and Graciano. Among the whites, the always traditional ones from Rioja Viura, Garnacha Blanca and Malvasia, as well as Tempranillo Blanco, discovered in 1988 by a genetic mutation, and the international Sauvignon Blanc. All the plots are located south of the Ebro river and protected by the Sierra de la Demanda, combining the Atlantic and Mediterranean currents, at an altitude between 500 and 720 meters above sea level. The soils are clay-sandy, as a result of the erosion of millions of years. The treatment of the vineyard is carried out with the utmost respect for the environment.

The Estate practice an integrated production with lower yields per hectare and with an ecological trend, in order to obtain a quality raw material that contains all the personality of soils and climate, recovering the values and origin of their viticulture .

Behind the concrete walls there is a small cellar with tanks for making red wines, the capacity goes from 27,500 litres to 55,000 litres and tanks of 10,000 litres for making white wines, all of them with the latest temperature control methods.

After picking during the cool morning hours, the grapes are transported to the winery in small boxes, and then de-stemmed and crushed. The skins rest with the unfermented juice for three days. Fermentation takes place in stainless steel tanks. The slow fermentation process (30 days at 12 ºC) allows the wine to retain a high degree of richness and flavour. After fermentation, the wine ages in stainless steel tank for 2 months on the lees. To retain freshness, the wine does not undergo malolactic fermentation.

Sharply focused lemon zest, pear and floral scents carry subtle honey and herb overtones. Dry and fleshy in the mouth, offering bitter citrus pith and fresh fig flavours that gain weight with air. Nicely concentrated yet nervy, finishing with good energy and warm, fruity persistence.

Drink with grilled prawn salad.