Bodegas 1890, S.A.

Una bodega española primera de Europa

Castillo San Simón Tinto Crianza

Designation of Origin JUMILLA

To differ in a fortnight the maturity date of its component varieties (Tempranillo and Monastrell), making this wine varietal being the highest fermentation temperature and steeping for longer than for the Monastrell Tempranillo, with To extract the flavor of the first and second body and tannin. Finished alcoholic and malolactic fermentation, the wine was racked and blended in the proportions indicated to move to barrel aging. The aging of this wine has six months in stainless steel tanks and six months in American oak barrels.

Castillo San Simón Tinto

Designation of Origin JUMILLA

This red wine has been produced with the predominant variety in the DO Jumilla, Monastrell grapes. After a four-day maceration at 28 º C temperature, the must is fermented in stainless steel tanks. After the malolactic fermentation proceeds to its standardization in large containers to maintain quality in successive bottles.

Castillo San Simón Reserva

Designation of Origin JUMILLA

This wine was made from the finest grapes from the DO Jumilla. After an eight-day maceration at 28 ° C. in stainless steel tanks, the wine is racked to finish the fermentation. After completing the malolactic fermentation takes place, which is considered wine microbiologically done. Then for a year is preserved in deposits that have three racking before moving on to breeding. Raising the reserve comprises twelve months in American oak barrels, twelve months in French oak barrels of Allier and six months in bottle.

Castillo San Simón Gran Reserva

Designation of Origin JUMILLA

This wine was made from the finest grapes from the DO Jumilla. After an eight-day maceration at 28 ° C. in stainless steel tanks, the wine is racked to finish the fermentation. After completing the malolactic fermentation takes place, which is considered wine microbiologically done. Then for a year is preserved in deposits that have three racking before moving on to breeding. Raising the Reserve includes 18 months in American oak barrels, some 18 months in French oak barrels of Allier and six months in bottle.

Castillo San Simón Blanco Cosecha

Designation of Origin JUMILLA

Castillo San Simón Rosado Cosecha

Designation of Origin JUMILLA

For the preparation of this Don Luciano Reserve left a careful selection of grapes in the vineyard. These were received in the warehouse where cooled by exchange to start mashing, which lasted for eighteen days, in order to extract the full potential of the grape polyphenol. After the maceration, the wine passed yolk with its fine lees in stainless steel tanks where malolactic fermentation took place and after two oxygenation racking, the wine was in the process of aging. After processing, the wine was twelve months in American oak barrels, and then went on to complete his period of bottle aging.

Mayoral Crianza

Designation of Origin JUMILLA

This wine is made exclusively with grapes cencibel previously selected. The fermentation process is carried out in stainless steel tanks under strict temperature control. The maceration of the must and the skins lasts until the end of alcoholic fermentation in order to achieve maximum polyphenol extraction. During this time, the wine goes back regularly to encourage newly fermented wine extracción.El is racked and remains at rest until complete malolactic fermentation. After making this wine spent six months in stainless steel tanks and later became American oak barrels for another 6 months.

Mayoral Cosecha

Designation of Origin JUMILLA

This wine is made exclusively with grapes cencibel previously selected. The fermentation process is carried out in stainless steel tanks under strict temperature control. The maceration of the must and the skins lasts until the end of alcoholic fermentation in order to achieve maximum polyphenol extraction. During this time, the wort is periodically back to facilitate the extraction. The newly fermented wine is racked and remains at rest until complete malolactic fermentation. After making this wine spent six months in stainless steel tanks and later became American oak barrels for another 6 months.

Mayoral Ecológico

Designation of Origin JUMILLA

The grapes from organic farms were collected during the first half of Septiembre.Tras first cold maceration, fermentation began in stainless steel tanks. Established a soaking time of 6 days and half a fermentation temperature of 25? C. After a first racking and malolactic fermentation is complete, the wine is cold stabilized, and then went on to be bottled.

Pata Negra Apasionado

Designation of Origin JUMILLA

Cada variedad se elabora por separado y solo después de estar los vinos terminados, se decide cuál es el porcentaje de cada uno que se añade a la mezcla final. Las uvas de Monastrell provienen de unos viñedos antiguos con muy bajo rendimiento y en zona de secano, por lo que las uvas llegan algo pasificadas, con mayor concentración de azúcares, lo que transmite al vino un gusto goloso y mayor graduación alcohólica. El vino resultante no ha terminado de consumir todos los azúcares y queda semidulce. El resto de variedades tienen una vinificación normal, en depósito de acero inoxidable, con control de temperatura y remontados continuos.