Red wine Barrel Non-certified biodynamic. 6 months in French oak barrels and 6 months in separate containers. Winery: Quinta Sardonia. VT Castilla-León. (Castilla y León) Variety: Cabernet Sauvignon, Tempranillo, Garnacha Tinta and Malbec.
Red wine Crianza Non-certified biodynamic. 14 months in French oak barrels. Winery: Quinta Sardonia. VT Castilla-León. (Castilla y León) Variety: Cabernet Sauvignon, Tinto Fino and Petit Verdot.
Red wine Reserva Non-certified biodynamic. 19 months in French oak barrels. Winery: Quinta Sardonia. VT Castilla-León. (Castilla y León) Variety: Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, Syrah, Cabernet Franc and Tinto Fino.
Red wine Barrel Non-certified biodynamic. 6 months in French oak barrels and 6 months in tank. Winery: Quinta Sardonia. VT Castilla-León. (Castilla y León) Variety: Cabernet Sauvignon, Tempranillo, Garnacha Tinta and Malbec.
D.O.: VT Castilla-León
Quinta Sardonia is one of the wineries that belongs to Grupo Terras Gauda, along with Bodegas Pittacum in El Bierzo, Terras Gauda in Tui, in the subarea of O Rosal, within D.O. Rías Baixas, and Coservas A Rosaleira, also in O Rosal, Pontevedra. Quinta Sardonia is located in the Duero valley, one of the great wine rivers of the world, half way between Peñafiel and Valladolid, in Sardón de Duero. Their vineyards are planted on the northern side, which dominates the majestic landscape of the valley from 830 metres of altitude, opening up towards Tudela de Duero.
History of the winery
Quinta Sardonia was created in 1998 thanks to the will of a group of friends who were all passionate about the world and the culture of wine. Some of them are related to the area they chose, the municipalities of Sardón de Duero and Villabáñez in Valladolid, and they have the advice of prestigious oenologists Peter Sisseck and Jérome Bougnaud. The farm is located just 400 metres from the Duero river, at an altitude of 700 to 800 metres. It has 22 hectares of vineyards planted on a hillside facing south, in a very diverse and picturesque natural environment. The vineyard was planted in 1999 and 2000. It is comprised of 58.5% of Tinto Fino, 22% of Cabernet Sauvignon, 5% of Syrah, 5% of Petit Verdot, 4% of Malbec, 3.5% of Merlot and 2% of Cabernet Franc. The farm is divided into 15 different soils, which come from the decomposition and erosion of three types of sedimentary rocks from the Miocene: limestone, marl and gypsum. The limestone gives complex wines, with a great personality, with a meaty texture, and always with a very long and very mineral finish. The marl soils offer wines that stand out for their aromatic fragrance and the great quality of their texture, dense and seductive. Marl and gypsum soils are unique, not very frequent in viticulture. They provide most of the personality to the wines of Quinta Sardonia, which are elegant and fine, light and very mineral. The calcareous colluvial soils are located in the lower areas and they are the result of the accumulation of the three previous materials.
At Quinta Sardonia they work in line with the French terroir model. This is, faithfulness to the soils and utmost respect for nature. Therefore, both at the winery and in the vineyard, they are governed by the biodynamic principles and paces to favour biodiversity and the natural development of the vines. Biodynamics are the most extreme practices of organic and biological agriculture. In order to achieve the perfect balance between soil, climate, vine and natural environment, viticulture at Quinta Sardonia respects the paces and principles of biodynamics. They fertilise with their own compost, they keep a plant cover on the ground, they treat the vineyards with medicinal plants, they respect the moon cycles and preserve the natural plants and flowers. All this work favours a biodiversity of microorganisms and insects that enable the good development of the strain. The vineyard, located on the right side of the Duero river, is the key of the entire project. Here, it is cared for when convenient and it is also left to suffer in extreme years. Quinta Sardonia is the expression of the minerality of the 15 different terroirs of calcareous origin that comprise the farm, through 7 varieties that give complexity to the fragrance, texture and flavour of the native Tinto Fino. This is why viticulture is demanding and respects the principles of biodynamics, to achieve the perfect balance and harmony between the terroir, the climate of the Duero, the strain and its natural surroundings. The aim is to reveal the personality and the pureness of their wines, with all of their grapes coming from their own vineyards. During the harvest, they mix the four groups of soils: limestone, marl, marl with gypsum and calcareous colluvium. They also mix the different varieties before they ferment, giving priority to the respect for the land and the optimum ripening point of each one of them, thus creating 20 different wines from 22 hectares of vineyard.
The integrity of the whole grapes is preserved thanks to vatting through gravity. Since the 2011 vintage, between 10% and 30% of whole bunches with the stems are added. All fermentations take place spontaneously thanks to the native yeasts of each terroir.
The extraction enables them to transmit the minerality of each soil: limestone soils infuse at a high temperature during a short maceration, while marl and gypsum soils need lower temperatures during a longer maceration. The malolactic fermentations are carried out in barrels to keep the wines separate. And the assembly starts in the spring, when each wine reveals the pureness of its terroir. Then, the complexity of the vineyard is recreated with the balance of each wine.
Wines from Quinta Sardonia
Below we present you with the list of wines from Quinta Sardonia which you can find, as always, at Decántalo:
Quinta Sardonia is a coupage of all the varieties of the farm. The grapes were vatted with 5-15% of the whole bunches, depending on the soil, seeking to enhance the aromatic part and provide tension and emotion in the mouth with the ripe stems. The fermentation took place with native yeasts selected from ripe grapes before the harvest. During the maceration, they adjusted the temperature and the vatting times to carry out a delicate and precise extraction through infusion. The malolactic fermentation took pace entire in a spontaneous way, in new barrels (66%) and single-use barrels (34%). The 19-month ageing was performed 33% in new French oak barrels and 67% in single-use barrels. The wine was slightly filtered before bottling. This wine is fresh, with a lot of cassis and violets, framed by notes of cherry and a pinch of white pepper. In the mouth, it is powerful but very balanced, with silky tannins and very mineral. It is well balanced on the mid-palate and it has a long and tasty finish.
QS2 is the same as Quinta Sardonia, but with an ageing of 15 months, 85% in single- and second-use French oak barrels, and 15% in egg-shaped concrete deposits, with a light filtering of the wine before bottling. It has a good intensity of red fruit, enveloped with flowers on a background of cinnamon and spices. In the nose, it is very fresh, complex and with a marked fruity character. In the mouth, it starts off with a sweet attack. It has a silky, caressing texture that opens up to a fresh and fruity mid-palate marked by currants and cassis. The finish is sapid, enveloping, with mineral nuances at the end. It has good balance and it is easy to drink.
Sardón is the youngest wine of the winery. It is made with Tinto Fino and some amounts of other varieties, like Grenache, Cabernet Sauvignon and Malbec. This wine is aged for an average of 6 months in second-use French oak barrels. It spends the remaining time in 1200-litre foudres and concrete and stainless steel deposits. It is a fruity wine that presents itself as it is form the very beginning. It starts off intense on the nose, with very fresh red fruit, notes of red liquorice and cherries. In the mouth, it is sweet from the start, showing a good fruity potential. It has a refreshing mid-palate and a silky journey, finishing in a slight tannic touch. The ageing in used wood and the work performed with the lees in the deposits, make every sip long and caressing, preserving the vigour of the fruit, from start to finish.
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