Red wine Crianza. 16 months in French and American oak barrels. Volume: 75 cl. Winery: Arzuaga Navarro. Production area: D.O. Ribera del Duero. Grapes used in this wine: Tinto Fino.
Red wine Barrel. 6 months in French and American oak barrels. Volume: 75 cl. Winery: Arzuaga Navarro. Production area: D.O. Ribera del Duero. Grapes used in this wine: Tinto Fino.
Red wine Reserva. 26 months in French and American oak barrels. Volume: 75 cl. Winery: Arzuaga Navarro. Production area: D.O. Ribera del Duero. Grapes used in this wine: Tinto Fino.
Red wine Barrel. 6 months in French and American oak barrels. Volume: Magnum Winery: Arzuaga Navarro. Production area: D.O. Ribera del Duero. Grapes used in this wine: Tempranillo.
White wine Barrel. 6 months in French oak barrels. Volume: 75 cl. Winery: Arzuaga Navarro. Production area: D.O. Ribera del Duero. Grapes used in this wine: Chardonnay.
Rosé wine Young. Volume: 75 cl. Winery: Arzuaga Navarro. Production area: D.O. Ribera del Duero. Grapes used in this wine: Tempranillo.
Red wine Crianza. 16 months in French and American oak barrels. Volume: Magnum Winery: Arzuaga Navarro. Production area: D.O. Ribera del Duero. Grapes used in this wine: Cabernet Sauvignon and Merlot and Tempranillo.
Red wine Gran Reserva. 40 months in French oak barrels. Volume: 75 cl. Winery: Arzuaga Navarro. Production area: D.O. Ribera del Duero. Grapes used in this wine: Cabernet Sauvignon and Tinto Fino.
Red wine Reserva. 20 months in French oak barrels. Volume: 75 cl. Winery: Arzuaga Navarro. Production area: D.O. Ribera del Duero. Grapes used in this wine: Cabernet Sauvignon and Albillo and Tinto Fino.
Red wine Reserva. 24 months in French oak barrels. Volume: 75 cl. Winery: Arzuaga Navarro. Production area: D.O. Ribera del Duero. Grapes used in this wine: Tinto Fino and Albillo.
Red wine Barrel. 20 months in French oak barrels. Volume: 75 cl. Winery: Arzuaga Navarro. Production area: D.O. Ribera del Duero. Grapes used in this wine: Tinto Fino.
Red wine Crianza. 16 months in oak barrels. Volume: Magnum Winery: Arzuaga Navarro. Production area: D.O. Ribera del Duero. Grapes used in this wine: Cabernet Sauvignon and Merlot and Tempranillo.
D.O.: D.O. Ribera del Duero
The history of this winery has a name, Florentino, and also family surnames, Arzuaga Navarro. It was at the beginning of the 90s when Florentino Arzuaga, a lover of wine and nature, bought the farm La Planta, of 1,400 hectares, in the Valladolid town of Quintanilla de Onésimo, now a luxury right in the denomination and Golden Mile of Ribera del Duero.
They began planting vines, at the same time as they started the construction of the winery and the production of wine. La Planta is a place where flora and fauna of the area coexist. Flora composed of pine trees, oaks and junipers, and fauna formed by wild boars and deer. This coexistence undoubtedly reflects the love of the Arzuaga family for nature.
It is impressive to see this majestic winery at the foot of the C-122 road, which connects Aranda and Valladolid, at its km 325. The winery is located in an area of 12,000 m2, perfectly integrated into the riverside landscape of the Duero, with a steeple included, a Castilian restaurant and a luxury 5-star hotel and spa.
It is surrounded by 65 hectares of a beautiful and well-kept vineyard, added to another 75 hectares cultivated in the farm La Planta. Currently, Florentino's son, Ignacio, runs the winery and the family business, while Adolfo González carries out the technical and oenological management of the winery.
Arzuaga Navarro pay close attention from the very beginning, in the vineyard, because their premise is that it is impossible to make a good wine without healthy and quality grapes. They make sure they achieve low yields, in tune with low fertility soils and the harsh Castilian climate, searching for a lower production, since larger amounts would diminish the concentration and quality of the wine.
The vineyards of Arzuaga Navarro enjoy a unique climate, with crisp sun during the day, and cool and humid nights. This climatic combination causes the grapes to ripen slowly and perfectly, resulting in a healthy, tinted and sugary fruit, with an aromatic acidity.
The soils where the vineyard is located are of low fertility. Here they cultivate the varieties Tinto Fino or Tempranillo, and the French varieties Cabernet Sauvignon and Merlot. 80% of the vines are over 20 years old. For the production of certain wines, the winery acquires grapes from expert winemakers, with vines maintained with the requirements of Arzuaga Navarro. Each vineyard is harvested separately, by plots, and according to a strict selection. The grapes are collected by hand in boxes that weigh around 15 kilos. Then, they are taken to the winery, selected on conveyors for the production.
On the other hand, the winery has vineyards outside the province of Valladolid, specifically in the town of Malagón, in Ciudad Real, where Pago Florentino wine is produced. Currently, and since 2009, it has been qualified with D.O. Vino de Pago.
Wines from Arzuaga Navarro
The wines from Arzuaga Navarro comprise a great collection. They all have that distinct and peerless character of the Ribera del Duero.
La Planta is considered the young wine of the winery. It is made from Tinto Fino vines that are over 20 years of age, all from the farm La Planta, where the wine gets its name from. It performs the alcoholic fermentation in stainless steel deposits, where they will go through cold maceration and alcoholic fermentation at controlled temperatures between 22ºC and 24ºC. Its ageing in French and American oak barrels for 6 months makes it a wine full of fruit, with maturity and elegance. The result is a full-bodied wine, ample and full, with evidence of fresh fruit, an extraordinary tannic structure, and a soft wood background that gives it complexity.
Arzuaga Crianza is the flagship of the winery. It is made from Tempranillo, Cabernet Sauvignon and Merlot, from the oldest part of the farm La Planta; the vines are cultivated at 911 meters of altitude on clay-calcareous soils, with limestone parent rock one metre from the surface. It performs the alcoholic fermentation in stainless steel deposits. Then, it is aged for 16 months in barrels, 50% French oak and 50% American oak, making it a fine and subtle wine.
Arzuaga Reserva is the essence of Ribera. The majority comes from the older vineyards of the farm La Planta, from the Tinto Fino (95%), Merlot (3%) and Albillo (2%) varieties. The selection of the grape bunches begins in the vineyard, where they are harvested by hand at their optimum ripening point in 15-kg boxes. Then they will go through selection tables and part of them will be destemmed. Alongside the rest, they are vatted in wooden deposits that will remain cold for a few days, before going through alcoholic fermentation at 29ºC. It is aged for 26 months in French oak barrels, and a few American oak ones. It is ample, vigorous and full, with a good fruit complexity that floods the palate, offering a sensation of plenitude and depth.
Reserva Especial is the expression of the terroir. The grapes come from century-old vineyards, planted on clay-calcareous soils in a traditional way. This group of features results in very low yields per hectare. A careful selection of grape bunches is carried out during the manual harvest and the later vatting, without the use of mechanical elements. Alcoholic fermentation in wooden vats and malolactic fermentation in new French oak barrels. It is a complex wine, where the spicy nuance of ripe fruit and wood are well exalted by a consistent tannic structure, which develops a long and tasty finish. Good balance between all its components and an outstanding strength.
Gran Arzuaga is the winery's great wine. It comes from an unprecedented blend of Tempranillo and Albillo, originals from vines that are more than a century old, planted on red clayey soils and fine sands with small boulders on the surface, alongside Cabernet Sauvignon from the farm La Planta, planted on soils with a high content of limestone, almost limiting for vine cultivation. The two plots have in common their high altitude, around 900 metres. Minimum yields, in fact quite scarce, and a very long growth cycle, which give these vineyards a full ripeness with a legendary balance. After the great work they carry out in the vineyard, extraordinary analytical parameters and admirable sanitary conditions, a final touch was made to the selection table at the foot of the deposit. The grapes are vatted without destemming, in the case of Tinto fino and Albillo, in a wooden vat of 356 "cántaras" (16 litres). It was macerated for a few days at 16ºC. This allows a very regular alcoholic fermentation until it reaches 28ºC. With a total of 17 days of vatting and daily stomping, it is carried to new fine-grained barrels of French origin, from the prestigious forests of Bertranges and Chatillonais. After the malolactic fermentation, it gently ages on its fine lees to gain unctuousness and depth. The 20 months of ageing lead to a natural decantation, which allows it not to be stabilised through physical or chemical processes. Like the entire production process, the bottling is done by gravity and without clarifying or filtering, preserving all its structure and richness.
Arzuaga Crianza Ecológico is made fromorganically cultivated grapes. Therefore, no herbicides or synthetic materials are used. The vineyards are chosen for their characteristics to represent Ribera del Duero as a whole, with clayey-calcareous soils, in fact quite calcareous in some areas, gravelly soils with sands and other with gravel and clay. The vineyards are located between 750 and 1000 metres of altitude. The wine production has been a continuation of the non-intervention ambition, reason why the harvest was carried out in three stages, as the different soils reached the aromatic maturity. The grapes were placed directly into tanks, without destemming. Then they began to ferment in a slow process and without any additives. It is a wine with wonderful aromas of seasoned fruit, full of nuances and flavours.
Fan D. Oro is a white wine without D.O. Ribera del Duero. The vineyards where this wine comes from are located on the farm La Planta. They are mostly of the Chardonnay variety, harvested by hand at their optimum ripening points in 15-kg boxes. The grape bunches go directly to the press through a selection table. After this, the wine goes through a natural decantation of one night and is poured directly into French oak barrels where it ages for 12 months. The alcoholic fermentation takes place in this new oak, with light batonnages at the end of the fermentation. Only one single racking is carried out at 6 months to preserve the freshness and elegance of the wine.
Wines from Amaya Arzuaga
Another heiress of vineyards is the designer Amaya Arzuaga, daughter of Florentino and sister of Ignacio, who left the paternal business to become a reference of national and international fashion. However, in 2006 she re-connected again with family oenology and launched her own bottle under the label Amaya Arzuaga.
Amaya Arzuaga Collección is made from grapes that come from century-old pre-phylloxera vineyards in Ribera del Duero. They are located on soils with extra features: land with sandstones and flood lands, complemented by limestone terrain at high altitudes. They only produce 14 new barrels made of French oak from different forests. It is an elegant, deep wine, with a lively and fluid attack. A lot of freshness and a sense of balance that invites you to continue drinking.
Arzuaga Rosae is Amaya's latest wine. The rosé of Arzuaga. The Tempranillo grapes used to make this wine come from a 25-year-old vineyard located in our farm La Planta, at 911 metres of altitude. The first harvest of Tempranillo of the year is destined to the production of this wine; this early harvest allows us to achieve many of the organoleptic characteristics of this wine. All the harvest is done manually so that the grapes arrive whole at the winery. After a strict selection, they are carefully pressed to extract only the required colour. All of this is carried out at a temperature that does not exceed 12°C. This temperature will also be maintained in the fermentation. Then, it will go through a natural cold decantation and bottling, to preserve its freshness and liveliness.
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