Bodegas Urabain, S.L.
Founded in 2003
Wineries Urabain he adopts his name of the grandparents of the current owners, who almost one century ago already were elaborating wines proceeding from his own grapes. Years later, concretely in the year 2003, his grandsons made real the dream of taking again this tradition, apor tando to the business a much fresher and innovative approach. The Winery is located in Allo, and in his environment 17 hectares of own vineyard. At present, the Winery possesses a total capacity of 225.000 liters distributed in small Wineries of stainless steel and a ship of casks.
Data Winery
Web of winery:
www.bodegasurabain.com
Address of the winery:
Ctra. Estella, s/n (Allo - 31262 - Navarra - Navarra - España)
Phone winery:
(34) 948523011 |
Mobile winery:
No Data
Fax cellar:
(34) 948523409
Person in charge of the winery:
D. Fernando Ochoa y Dª. Laura Ochoa Fernández
Winemaker:
D. José Fernández Crespo
Barrels:
60 Barrels
Acres:
15 Acres
Production Capacity:
70000 liters/year
National Distribution:
50%
International Distribution:
50%
Wine tourism and Shop On-Line
Brands
URABAIN TINTO, URABAIN ROSADO DE LAGRIMA, URABAIN CHARDONNAY, URABAIN CHARDONNAY F.B., FINCA SANTA BARBARA, PRADO DE CHICA, UN PASO MAS.
Associated Wineries
This winery does not have associated other wineries
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Wines
F. Urabain Chardonnay
Designation of Origin NAVARRA
The stripped and squeezed grape enters the tank where he underwent a maceration for 48 hours at a controlled temperature of 10 ° C. The resulting must press the bleeding and move to another tank where it begins to ferment at a controlled temperature of 15 ° C. Once inicicada fermentation of this wine goes into barrels of 225 liter French and American oak where end of unfermented and stay for 4 months. This wine is the result of a blend of 80% barrel fermented and 20% fermented in depósito.La stripped and squeezed grape enters the tank where he underwent a maceration for 48 hours at a controlled temperature of 10 ° C. The resulting must press the bleeding and move to another tank where it begins to ferment at a controlled temperature of 15 ° C. Once inicicada fermentation of this wine goes into barrels of 225 liter French and American oak where end of unfermented and stay for 4 months. This wine is the result of a blend of 80% barrel fermented and 20% fermented in tank.
View wineF. Urabain Rosado de Lágrima
Designation of Origin NAVARRA
Prepared by the traditional method of bleeding
View wineF. Urabain Tinto
Designation of Origin NAVARRA
It is produced each variety separately. The Cabernet Sauvignon comes into the tank taking care not to crush the grain, fermented at 28 ° C for two days, pressed and finished fermenting at 22 ° C. The Tempranillo is made the traditional way, the grain enters the tank and clean crushed leaves and clusters, where it will ferment at 28 ° C for ten days.
View wineUrabain Prado de Chica
Designation of Origin NAVARRA
The grapes fall into the tank made ??of stainless steel where the alcoholic fermentation at 28 ° C for ten days. The wine macerated with the skins for 10 days and then to racking gets into new barrels of French oak of 225 liters. That's where malolactic fermentation takes place and it is practiced battonage work for 9 months before bottling.
View wineFinca Santa Bárbara
Designation of Origin NAVARRA
The wort is fermented with the skins at a controlled temperature of 27 ° C for 10 days. In practice this period is short pumping every 6 hours, alternating with delestages every other day. Then the wine is left to marinate another 10 days before its entry into new French oak barrels (225 l.), Where rest for 14 months. After this stage the wine is bottled and lasts for 9 months in bottle prior to marketing.
View wineUn paso más
Designation of Origin NAVARRA
Grapes from selected vines, varieties developed separately until the completion of malolactic fermentation. Alcoholic fermentation in stainless steel tanks, malolactic fermentation in new barrels of French oak, 16 months aging in used barrels made ??with the blend.
View wine