White wine Crianza Organic. 9 months in French oak barrels. Volume: 75 cl. Winery: Ossian. Production area: VT Castilla-León. Grapes used in this wine: Verdejo.
White wine Young Organic. 2 months in tank. Volume: 75 cl. Winery: Ossian. Production area: VT Castilla-León. Grapes used in this wine: Verdejo.
Sweet wine Young. Volume: 75 cl. Winery: Ossian. Production area: VT Castilla-León. Grapes used in this wine: Verdejo.
White wine Young. Volume: 75 cl. Winery: Ossian. Production area: VT Castilla-León. Grapes used in this wine: Verdejo.
White wine Crianza Organic. 9 months in French oak barrels. Volume: Magnum Winery: Ossian. Production area: VT Castilla-León. Grapes used in this wine: Verdejo.
White wine Barrel Organic. 10 months in French oak barrels. Volume: 75 cl. Winery: Ossian. Production area: VT Castilla-León. Grapes used in this wine: Verdejo.
Currently, Ossian is the combination of tradition with unique vineyards of more than one hundred years, the work and dedication of generations of winegrowers of the Gozalo family, the innovation of a winery like Pago de Carraovejas and a firm commitment to the search for maximum quality.
To know its origins we must go back to 2005, when Javier Zaccagnini and Ismael Gozalo, founders of the project, developed a distinctive white wine with ageing potential, "vino blanco de guarda". Their aim was to recover and maintain the essence of the Verdejo variety that came from a few pre-phylloxera vineyards, aged between one hundred and two hundred years. All of this was accompanied by a very unique production process, supervised in the beginning by Pierre Millman, one of the leading oenologists of Burgundy. He applied a discreet and elegant work with wood, in 228 and 600-litre barrels, as well as a very fine work with the lees. Soon, all this distinguishing philosophy, placed Ossian wines among the white wines of reference in Spain, with a clear influence of Burgundy, but advocating for the pureness of the Verdejo variety in all its lines.
History of the winery
In June of 2013, the Ossian project became part of the Ruiz Aragoneses family, owners of the winery Pago de Carraovejas in Ribera del Duero. Making an even greater effort, they continued to search for the highest quality and uniqueness of their wines, showing the expressiveness of the terroir and the Verdejo. The winery is located in Nieva (Segovia), and the Ossian project is based on an exceptional pre-phylloxera vineyard, aged between 100 and 200 years, located in the north-east of the province of Segovia. These vineyards, known as "majuelos" in the region of Ribera del Duero, extend through the municipalities of Nieva, Aldehuela, Aldeanueva del Codonal and Santiuste de San Juan Bautista. They are also known as the "Cordel de las Merinas", in recognition of the cattle track that runs through these places of the province of Segovia. The Cordel de las Merinas, as it passes through the province of Segovia, gathers the perfect conditions for the production of singular white wines, complex, and with great ageing potential in the bottle and a surprising evolution. The soils of this area are complex: some areas have slate, some have clay and some others have boulders that come from old river banks. However, the main references areas are of loamy-sandy soils, characteristic that they think stopped the phylloxera in the 19th century. Historically, they say that the relentless vine-destroying pest, which was all over Europe, could not advance when it reached these sandstone lands. Therefore, it ceased because the larvae drowned when they sank in the fine sands, fact that did not help its reproduction. Hence the presence of one of the largest reserves of pre-phylloxera vineyards in the Iberian Peninsula. The climate of this "Cordel de las Merinas" is quite unique. Intense temperature variations between day and night, and an altitude of more than 900 metres above sea level, provide specific conditions for the production of an exceptional grape of the highest quality.
Ossian believe that to make a great wine it is essential to start with the best raw material. This is why they have always applied Organic Agriculture techniques, or what they call "Logical Agriculture", which excludes the use of chemical synthesis products. They only use organic fertilisers and natural products obtained from extracts of plants, such as chamomile, sage, yarrow, and nettle, among others. This is why the vineyards are cultivated based on organic farming since 1998, and since 2001 with their official certificate. Both the cultivation of the grapes and the wines that leave the winery are supervised and controlled by the Council of Organic Agriculture of Castilla y León. In fact, it is the oldest organic vineyard registered and certified in D.O. Rueda. They call it "Logical Agriculture", which excludes the use of chemical synthesis products. They only use organic fertilisers and natural products obtained from extracts of plants, such as chamomile, sage, yarrow, and nettle, among others. In addition to the above conditioning factors, they achieve very small bunches and small berries. In short, an excellent raw material, indispensable to produce a great verdejo wine with a pronounced differentiation.
The arrival of the Ruiz Aragoneses family to the project has boosted the investment in several projects on the defence and knowledge of its vineyards, their soils and the unique production, as well as future projects that guarantee the maximum quality and personality of the processes involved in the production. They are currently working with the Universidad Politécnica de Madrid, along with Vicente Gómez, in the deep knowledge of the different soils that comprise the Ossian vineyard. As well as the unique soil and climate conditions of its surroundings. Another big concern is the microbiology of their soils and their fermentations, in order to have in-depth knowledge of the terroir and its expression in the final product. These tasks have been done with the collaboration of Dr. Eva Navascués. Also, along with Horacio Peláez, in the study of the insect fauna of its vineyards, searching for deep knowledge on the natural homeostasis of the environment and the benefits of organic cultivation. Currently, José María Ruiz Benito is the president of the company, while Pedro Ruiz Aragoneses is the Director, Almudena Calvo Abad is the technical director, Antonio de la Fuente is the technical manager, and Xavier Ausás is the technical advisor.
The process of creating white Ossian wines is complemented by a careful and unique production system, always aiming for the respect for the raw material. They focus on each and every one of the processes in search of maximum quality, giving these wines a special differentiation. Once the manual harvest is carried out at the optimum point, the grapes go through a cold chamber until the temperature reaches 5ºC. This allow us to fully enjoy all their organoleptic features and achieve a slow fermentation. Then it is selected again on the table when it arrives at the winery. They move on to the small presses, pneumatic and vertical, with previous grape stomping. The free-run must (mosto yema) will go through fermentation and ageing in small stainless steel deposits, in 600 and 228-litre French oak barrels and in 1200 and 2400-litre foudres, with their own native yeasts, continuously taking care of all details in search of the highest quality and uniqueness.
As for the production, they have already started working on the preparation without adding sulphur dioxide; the first results are being studied. Its natural acidity, a very low pH and the impeccable fusion of the wood in the wine, favour a slow and harmonious evolution in the bottle, which allows it to be aged for many years. Concern and continued investment in R&D&I is a clear distinguishing mark of Ossian, whose objective is also to protect its century-old vineyards. The characteristics of its peculiar clones and constant improvement outline their better future.
Wines from Bodegas Ossian
These are the wines from Bodegas Ossian. As always, you can find them at Decántalo:
Quintaluna is a young wine that is made exclusively with Verdejo from the province of Segovia. 60% is a very old grape from ungrafted pre-phylloxera vines, and 40% is young, planted in espalier, cultivated with organic certificate and with low yield. Plots with a high content of sand and pebbles of different sizes prevail. Some have higher proportions of clay and other relevant amounts of clay and limestone.
Ossian is a 100% Verdejo from century-old pre-phylloxera vineyards planted ungrafted. The grapes come from the 19 hectares of their own vineyards in Nieva, Segovia, with certified organic cultivation, plus another 17 hectares, also ungrafted, which are grown under their strict supervision. The grapes are manually harvested and placed in 15-kg boxes. Grapes are carefully selected on a selection table. It is made with whole bunches, without destemming, and with a very light low-yield pressing. They only use the free-run must (mosto yema), which ferments with its own native yeasts.
After the alcoholic fermentation, the wine remains in French oak barrels — 25% new, 35% of a single use and 40% of two uses— to complete an ageing of nine months in the Burgundy style, with batonnage of its lees.
Capitel is a 100% Verdejo from century-old pre-phylloxera vineyards planted ungrafted. The grapes come from a plot with sandy soils and outcrops of slate in the so-called Cordel de las Merinas, with organic cultivation certificate. The grapes are manually harvested and placed in 15-kg boxes. Grapes are carefully selected on a selection table. It is made with whole bunches, without destemming and pressed in the traditional Burgundy style, in vertical manual presses with stomping of the grapes. The fermentation takes place with their own native yeasts. After the alcoholic fermentation, the wine remains without racking in French barrels, 50% new and 50% of a single use, to complete an ageing of ten months with batonnage of its lees, and partial malolactic fermentation in barrels.
Verdling Trocken is a dream come true thanks to the collaboration of Klaus Peter Keller, a producer from Rheinhessen. It is made 100% with Verdejo from the province of Segovia, from old pre-phylloxera vines planted in vase-shape, ungrafted, and with very low yields. They are situated on a plot with a high content of sand, gravel and boulders of different sizes.
Verdling Dulce is a dream come true thanks to the collaboration of Nik Weis, a producer from Moselle. It is made 100% with Verdejo from old pre-phylloxera vines planted ungrafted. They are situated on a cool plot with sand and gravel, at an altitude of over 900 metres. The grapes are manually harvested and placed in 15-kg boxes. The harvest takes place early in the year to maintain the good natural acidity of the grapes. Careful inspection on the selection table, destemming and pressing in horizontal hydraulic press, long fermentation at a low temperature with the own native yeasts of the must, subjected to a strict settling process and, therefore, with a low turbidity.
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