Bodegas Fernando Remírez de Ganuza
Founded in 1989
In Remírez de Ganuza one is employed with hectares of 50 years of middle ages, of tempranillo (90 %) and graciano (10 %), placed at enclaves really favoured of the vineyard native of Alava. The trade and the experience of his owner in wine topics have managed to consolidate one of the basic props of the one that presumes the Winery: the supply of the grape. Only the best grape for the best wine.
For Fernando Remírez de Ganuza, the most important key to place his wines among the best, is the selection, consistent in harvesting in boxes of 12 kilos selecting the clusters in manual bands and separating the same ones in two parts: the part of above (shoulders) for wines of reservation and her of below (tops) for the carbonic maceration of the year. Only the best grape is capable of giving authentic wines.
Data Winery
Web of winery:
www.remirezdeganuza.com
Address of the winery:
La Iglesia, 2 (Samaniego - 01307 - Álava - País Vasco - España)
Phone winery:
(34) 945609022 |
Mobile winery:
No Data
Fax cellar:
(34) 945623335
Person in charge of the winery:
D. Fernando Remírez de Ganuza
Winemaker:
No Data
Barrels:
1000 Barrels
Acres:
50 Acres
Production Capacity:
150000 liters/year
National Distribution:
50%
International Distribution:
50%
Wine tourism and Shop On-Line
Brands
REMÍREZ DE GANUZA, FINCAS DE GANUZA, ERRE PUNTO.
Associated Wineries
This winery does not have associated other wineries
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Wines
Erre Punto Maceración Carbónica
RIOJA qualified Designation of Origin
This wine is made by carbonic maceration method, which means that the whole clusters are introduced into the tanks, initiating a process of fermentation of the dough from the bottom up that generates a carbon hat. Maceration lasted 10 days, then proceeding to the racking of the must fermentation continued, and clean, to completion in 16 days. The wine was then a total of 4 months in steel tanks and cement, making frequent racking. Finally, the filling was made in early April, filtering the wine but without cold treat.
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