SANTALBA, the bodega´s name, is aB O D E G A S                  fusion of the first name and surname of its               ...
Viticulture,         grape-growing,            is      dailyV I T I C U L T U R E                        detailed work in ...
After     a     rigorous         selection          process,HARVEST              checking variety, quality and vineyard   ...
BODEGAS        SANTALBA       has    installationsB A R R E L              adapted to high quality wines productions      ...
Before its release for sale, wine mustB O T T L E              spend       the   period    of    time     in   bottle     ...
After four years of experiments in vines,R & D                using natural techniques such as creating                sit...
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Bodegas SANTALBA (English)

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Santalba winery produces high quality wines through tradition, modern facilities and organic viticulture. The productions are limited, focusing on quality. As result of an R&D project in one vineyard, release an organic wine high in natural antioxidants (resveratrol) that make it unique. Specific work in the vineyard, winemaking and excellent personalized service are the clues for Santalba wines.

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Bodegas SANTALBA (English)

  1. 1. SANTALBA, the bodega´s name, is aB O D E G A S fusion of the first name and surname of its owner and founder: SANTIAGO IJALBA MISSION, VISION AND VALUES Through its daily chores in the vineyards and the Bodega, SANTALBA sets out to make wines whose quality is the highest and which have an individual character. Honesty, the best quality grapes, experience, knowledge and passion, passed down from previous generations, allow us to offer the finest wines to ourS A N T A L B A clients. Ecological grape-growing, continuous development through R&D&I, a sustainable system and the desire to hold onto the most genuine Riojan wine- making customs are what characterize and define Bodegas SANTALBA. LOCATION Bodegas SANTALBA is in Gimileo, near to Haro, in the middle of Rioja Alta and around 40 kilometers (25 miles) from Logroño Its geographical location, climate and soil have given the uniqueness of this region, its land and its wines, giving it a distinctive character.
  2. 2. Viticulture, grape-growing, is dailyV I T I C U L T U R E detailed work in the vineyard. It is the key to obtaining quality grapes. The starting point of our wine-making is rigorous selection of grapes from Rioja Alta vineyards. These either belong to the bodega or to grape-growers on permanent contracts who undertake to carry out the production methods which our experts define and describe. Tempranillo, the local variety, is the star of our red wines, without forgetting the other Riojan varieties, Garnacha, Graciano and Mazuelo. As far as white grapes are concerned, the only one we use is Viura, another local variety. Bodegas SANTALBA has an ongoing project for research, development and innovation in order to produce more healthy wines, by raising the level of healthy antioxidants ( resveratrol) through natural and ecological means. As a result, we have managed to produce a wine with the highest content in natural resveratrol in the world to date: SANTALBA ECOLOGICO. Briefly, resveratrol benefits human health by: • Its direct anti-oxidant action • Boosting all types of anti-cancer related biological activity • Its anti-inflammatory effect • Causing biological activity that may prevent cardiovascular disease
  3. 3. After a rigorous selection process,HARVEST checking variety, quality and vineyard health, the grapes are picked by hand and brought to the SANTALBA bodega in 12 kg crates or on small trailers. Inside the bodega, our equipment is designed for high quality wine production in the most hygienic conditions.AND Bodegas SANTALBA temperature-controlled possess modern stainless-steel tanks of our own design. Their oversized entrances optimize the maceration process and all the processes are automated to ensure the strictest ofWINE-MAKING controls under the most exact parameters. The grapes from the different vineyards are placed in tubs separately in accordance with their intrinsic characteristics and parameters obtained on their arrival to the Bodega. Temperature-controlled fermentation takes place naturally; the naturally occurring wild yeasts from the grapes themselves carry out this process at Bodegas SANTALBA. This stage, when grape sugars are converted into alcohol, is one of the most critical steps in wine-making.
  4. 4. BODEGAS SANTALBA has installationsB A R R E L adapted to high quality wines productions with 1.550 French, American and European oak barrels. The strict conditions for this process required the construction of an ageing room maintained as stable as possible against exterior variations in temperature and humidity. That is why the barrel rooms, the true operational and physical centre of SANTALBA, were designed from the start as an underground building with earthA G E I N G containment walls up to 6 metres high, with ventilation doors facing north to allow for the circulation of fresh air if necessary. The time a wine spends in the barrel varies as a function of its quality category. This is where oxidation and polymerization occur, phenomena which define wine´s character, giving it body and ageing potential. At Bodegas SANTALBA, this time-period is from 14 to 30 months. The wine is racked traditionally from barrel to barrel by hand and using gravity, every six months. Our stocks of barrels are renewed at intervals and consist of oak-barrels of different types (French, American and European) and various toasting levels, in order to make each wine subtly different. All the barrels are supported on the traditional and natural wooden chocks with no industrial metal frames whatsoever.
  5. 5. Before its release for sale, wine mustB O T T L E spend the period of time in bottle necessary for it to mellow and refine until it has reached its maximum potential, as defined by the Bodegas specialists. In the strictest conditions of humidity and temperature, reductive processes take place inside each bottle. These will define the wines aroma and taste in the future. In addition, light conditions must also beA G E I N G controlled, because after years of experience in the vinification of numerous wines, SANTALBA has checked that certain types of light (ultraviolet) can damage the organoleptic qualities of the wine. Depending on whether the wine is in the category of Crianza, Reserva or Gran Reserva, it spends more or less time in the bottle-ageing hall. Together with barrel-ageing and the grape quality of each harvest, this process is all that is needed for the wines ageing potential and maturation during its life. In the bottle-ageing hall at Bodegas SANTALBA the bottles lie on their sides in large wooden cages, so that the wine in the bottle is always in contact with the natural cork closure in order to preserve the wine during this time.
  6. 6. After four years of experiments in vines,R & D using natural techniques such as creating situations of induced hydric stress, SANTALBA has been able to stimulate the vineyard into developing its maximum antioxidant potential. As a result, this is, without doubt, an innovative project in comparison to other methods which addP R O J E C T resveratrol artificially. The end result of the tests carried out has produced a wine with a high natural resveratrol content; 24,5 milligrams per litre, verified by oficial laboratories in La Rioja and the University of Barcelona (Department of Nutrition and Food Science in the Pharmacy Faculty), which increases the health benefits of this antioxidant found in conventional wine, sixfold. The resulting higher level of resveratrol in SANTALBA´s wines will enhance (through moderate consumption) effects on human health as an antioxidant, as a reducer of bad LDL cholesterol values, as a protector against some kinds of cancer, improving blood sugar levels and blood flow and having anti-inflammatory properties. Bodegas SANTALBA has developed this ongoing R&D Project with the aim of making a wine with even greater health properties, which sprang from out interest in organic viticulture.

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