Bodegas Viña Arnáiz

Una bodega española primera de Europa

Mayor de Castilla Reserva

Designation of Origin RIBERA DEL DUERO

The variety Tinta del Pais is collected by hand in order to obtain the maximum load polyphenol. It is usually during the second half of October and even the cluster remains smooth and fresh. The harvest, transfer and fermentation occur slowly, with care and allowing time for the transfer of all the potential of each grain to wine, which is gradually structured. It extends over 30 days contact the skins, the racking is by gravity, without pressure, and draining every drop that flows, transferring the desired expression. The wood is part of the end of fermentation, and the various racking to be subjected, is enriched with different backgrounds and ages of oaks with 12 months that his upbringing, confer desired mouth feel. This wine is aged in the year following its development, which is bottled for another 24 months remain in the bottle until the age of two calendar years for marketing.

Mayor de Castilla Crianza

Designation of Origin RIBERA DEL DUERO

During pruning plots are selected whose fruit will be part of the blend of this wine. After careful treatment given to strains throughout the year, fixing the date of the vintage where the grapes have reached optimum maturity in each plot, and proceeds to the picking of grapes. Once they get the grapes to the winery, are ground and passed to the mash on deposit, which extends up to the desired balance in the composition of wine, it comes to racking by gravity without mechanical actuation and wine obtained after a first racking, fermentation takes maloláctica.La breeding takes place in French oak barrels for 425 days, during which comprises three racking to help oxygenate the wine. After this period, the wine remains in bottle for a year to complete their breeding period.

Mayor de Castilla Roble

Designation of Origin RIBERA DEL DUERO

The grapes for this wine come from Oak own or selected plots owned by farmers with whom it maintains close contact throughout the year. The harvest is late, effected by the second week of October, in order to achieve a high concentration of polyphenols and good extract. However, green pruning regulating the desired load to each strain. The object is achieved easily, since the average yield of rainfed vineyard rarely exceeds 5,000 kg / hectare. The maceration of Castile Oak is long, 25 to 30 days, soft-coat pumping air into its final phase. Once descubado and pressed slightly, is racked to barrel where malolactic fermentation will. The stay in barrel lasts for 190 days, alternating oak from different sources. As a complement, a stay in the bottle in the cellar can get a top quality game of Castile Oak, which will keep its best and will be enhanced over the years.

Pata Negra Ribera Reserva

Designation of Origin RIBERA DEL DUERO

Para elaborar este vino han elegido las mejores parcelas de su viñedo. Una vez alcanzado el grado óptimo de maduración, se realiza la vendimia manteniendo la uva en depósito durante 48 horas en maceración prefermentativa a una temperatura de 10ºC. La maceración se alarga durante 25 días, consiguiendo con ello el máximo potencial de las uvas. La crianza se realiza en barricas de roble americano y francés durante 24 meses, y posteriormente permanece otros 12 meses en botella.

Pata Negra Ribera Crianza

Designation of Origin RIBERA DEL DUERO

Tras una cuidada selección especial de las parcelas cuyo fruto va a formar parte del coupage de este vino, y vendimiadas en su momento óptimo de maduración, las uvas realizan una cuidada fermentación alcohólica en depósito a temperatura controlada, con una larga maceración de los hollejos para obtener el máximo de concentración y carga aromática. Su posterior paso por barrica de roble francés durante 12 meses, y su paso durante otros 12 meses en botellero, terminan de afinar y redondear este vino antes de salir al mercado.

Pata Negra Ribera Roble

Designation of Origin RIBERA DEL DUERO

Tras una cuidada selección de los racimos, vendimiados en su óptimo momento de maduración. Elaboramos para extraer todo el potencial aromático del varietal, manteniendo la uva en depósito durante 48 horas en maceración prefermentativa a una temperatura de 10ºC, para posteriormente realizar la fermentación alcohólica a baja temperatura, con una maceración de 12 días, conservando toda la carga aromática de la variedad, como corresponde a un joven roble de calidad. Su posterior paso de 6 meses en barrica de roble francés termina por afinar el vino.

Pata Negra Ribera Rosado Selección

Designation of Origin RIBERA DEL DUERO

Precede a su fermentación una maceración en frío de 12 horas con sus hollejos. Se descuba por gravedad a través de dichos hollejos, proporcionando un mosto limpio que mantiene su fermentación constante y rica en aromas limpios y afrutados. Durante la fermentación se mantiene un riguroso control de la temperatura entre 14 y 16ºC, siendo ésta desarrollada por levaduras seleccionadas que manteniendo las características primitivas de la variedad, resaltan su aspecto más joven y floral.