Graciano, Mazuelo, Tempranillo, Viura
Bodegas Ostatu enjoys a prime position in Samaniego in the heart of the famous Alavesa Basque region. María Asun Sáenz de Samaniego and her family run the 34 hectares estate (divided into 50 distinct plots). For generations, members of the Sáenz de Samaniego family have been dedicated to viticulture. In fact, there is evidence of a relationship with the vineyards since the 16th century, when their forebears worked in a winery located in the neighbourhood of Matarredo, with underground cellars carved into the rock. In the late 1960s, combining a strong commitment to work, an emerging vision of the future and perseverance, the Sáenz de Samaniego family decided to market their own wines. They established a new winery, the one that exists today, attached to a mansion built in the 18th century on the road from Laguardia to Vitoria.
Soil, microclimate and orientation are some of the most defining geographic conditions here, where over 95% of the vines grow on an ochre-coloured chalky clay soil, on uneven relief, with numerous gullies and small hills. It confers on them a delicacy of aroma and roundness of flavour. The height above sea level and the latitude of this area are both ideal for fine fruit development. The microclimate of this particular district is complemented by the winds and the orientation of the vineyards, which are sheltered from the cold winds to the north by the ‘Sierra de Cantabria’ mountain range and planted on south-facing slopes. This special microclimat gives the optimum ripeness. Sustainable viticulture is the working philosophy here. Winemaker Iñigo Sáenz de Samaniego use a mix of modern methods and French oak barrels to exploit the full potential of their superb vineyards, many planted with vines over 50 years of age. The result is a collection of precise wines, with a great sense of terroir and well-preserved fruit.
Grapes are selected from the youngest plots and are within a 6km radius from the winery, in the districts of Samaniego, Laguardia and Elciego, at altitudes of between 450m and 600m above sea level. A combination of calcareous clay and stony soils, with the subsoil made up of various layers of white rock. Vines are between 12 and 25 years old. Plantation density: 3,000 vines/hectare. Goblet and double cordon pruning. Hand harvested and taken to the winery in small trailer loads. Carbonic maceration of the whole grapes in stainless steel vats. 15 days alcoholic fermentation in stainless steel vats at a maximum temperature of 25°C with gentle stirring. The wine is then kept in vats until it is bottled. Lightly filtered.
"Picota" cherry colour with violet reflections. In the nose brings us memories of ripened red and black fruits, light citrus sign, flower petals and balsamic fragrance are rounding the set. Firm perfume of fruit and marked sign of the carbonic maceration process. In the mouth it is greedy, enveloping, with great personality.
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