This document summarizes 7 vintages of Viña Ardanza wine from 1970 to 2001. Each vintage is described in 1-2 sentences noting key details like official classification, composition including percentages of Tempranillo, Garnacha and other varietals, production details like aging times and locations, and final alcohol content, acidity and volatile acidity levels. The vintages show a constant evolution and improvement in Viña Ardanza over time including the introduction of own vineyards and oak casks. The 2001 vintage is highlighted as a 'Reserva Especial' for its exceptional quality.

1. 1981
1970
1982
1989
1985
An unforgettable
voyage 1989
1996
1996
The privilege 2000
of discovering
a unique wine 2001
2001

2. INITIAL CONSIDERATIONS
Unforgettable voyage through seven
SINGULARE vintages of Viña Ardanza,
an EMBLEMATIC wine
The ‘official’ qualification does not coincide
with the result obtained in the winery
All the vintages contain a high percentage of
GARNACHA (20-25%)
We monitor the EVOLUTION of each vintage

3. CONSTANT EVOLUTION
Harvest that was en enormous boost for
1970 the Viña Ardanza trademark
Plantation of most of the La Cuesta estate – Viña Ardanza
1982 (Cenicero) vineyard, started a year earlier
Like 1970, this vintage of Viña Ardanza was
1985 hugely popular among consumers
Suppression of white in the production of Viña Ardanza
1989 We started to use our own Tempranillo from the
La Cuesta estate

4. HARVEST
Officially classified as VERY GOOD. 195-day growth cycle with a cold, damp
winter and delayed budding. After a frost-free spring, the summer was
warm and humid, with some hailstorms in June. The autumn was warm and
the vines shed their leaves late.
COMPOSITION
Tempranillo (75%) from Haro, San Vicente, Laguardia and Labastida,
Garnacha (20%) from Tudelilla and El Redal in Rioja Baja and the remaining
5%: Graciano, Mazuelo and Viura.
PRODUCTION
Fermentation in oak vats. After a coupage of all the varieties, it was
transferred to American oak casks in December 1971, where it remained for
36 months. It was bottled in January 1975.
ALCOHOL CONTENT: 12.6
TOTAL ACIDITY: 5.9
VOLATILE ACIDITY: 0.80
1970

5. CONSTANT EVOLUTION
Harvest that was en enormous boost for
1970 the Viña Ardanza trademark
Plantation of most of the La Cuesta estate – Viña
1982 Ardanza (Cenicero) vineyard, started a year earlier
Like 1970, this vintage of Viña Ardanza was
1985 hugely popular among consumers
Suppression of white in the production of Viña Ardanza
1989 We started to use our own Tempranillo from the
La Cuesta estate

7. HARVEST
Officially classified as EXCELLENT. Thanks to the drought and ideal weather,
the fruit developed in optimal conditions. The harvest was short but of an
excellent quality.
COMPOSITION
Tempranillo (75%) from Rioja Alta, Garnacha (20%) from Tudelilla in Rioja
Baja and the remaining 5%: Graciano, Mazuelo and Viura.
PRODUCTION
Alcoholic and malolactic fermentation in wooden vats, where the wine
remained for 9 months. It was then transferred to American oak casks
where it aged for 42 months, being racked by hand on 7 occasions. The
wine was bottled in November 1986.
ALCOHOL CONTENT: 12.8
TOTAL ACIDITY: 5.2
VOLATILE ACIDITY: 0.65
1982

8. CONSTANT EVOLUTION
Harvest that was en enormous boost for
1970 the Viña Ardanza trademark
Plantation of most of the La Cuesta estate – Viña Ardanza
1982 (Cenicero) vineyard, started a year earlier
Like 1970, this vintage of Viña Ardanza was
1985 hugely popular among consumers
Suppression of white in the production of Viña Ardanza
1989 We started to use our own Tempranillo from the
La Cuesta estate

9. HARVEST
Abnormal harvest. A weak crop was expected, but the yield was
unprecedented. Wines from high areas and late harvests are excellent. The
harvest was officially classified as VERY GOOD although, for Rioja Alta, SA, it
was the best since the mythical 1970 vintage.
COMPOSITION
Tempranillo (75%) from the Viña Ardanza estate, Garnacha (20%) from our
vineyards in Tudelilla (Rioja Baja) and the remaining 5%: Graciano and
Mazuelo.
PRODUCTION
Fermentation in stainless steel, followed by nine months in wooden vats.
The wine was transferred to American oak casks, where it remained for
three and a half years, being racked by hand on 7 occasions. It was bottled
in December 1989.
ALCOHOL CONTENT: 12.9
TOTAL ACIDITY: 5.5
VOLATILE ACIDITY: 0.75
1985

10. CONSTANT EVOLUTION
Harvest that was en enormous boost for
1970 the Viña Ardanza trademark
Plantation of most of the La Cuesta estate – Viña Ardanza
1982 (Cenicero) vineyard, started a year earlier
Like 1970, this vintage of Viña Ardanza was
1985 hugely popular among consumers
Suppression of white in the production of Viña
Ardanza
1989 We started to use our own Tempranillo from the
La Cuesta estate

14. HARVEST
A year officially classified as GOOD can occasionally be magical. This was
one of those occasions. Production was much greater than the three
previous years, with an irregular growth cycle. The Garnacha was a surprise,
with an alcohol content of over 16.0.
COMPOSITION
Coupage of Tempranillo (70%) from Cenicero and Fuenmayor, Garnacha
(25%) from our vineyards in Tudelilla (Rioja Baja) and the remaining 5%:
Graciano and Mazuelo from Rodezno.
PRODUCTION
Alcoholic fermentation in stainless steel and malolactic fermentation in oak
vats. After 9 months, the wine was transferred to American oak casks,
where it remained for 42 months, being racked by hand on 7 occasions. It
was bottled in April 1994.
ALCOHOL CONTENT: 13.0
TOTAL ACIDITY: 5.3
VOLATILE ACIDITY: 0.85
1989

15. CONSTANT EVOLUTION
Production in new, modern facilities
1996 We began to import American oak to make
our own casks
Large number of new casks
2000 This vintage signalled the end of one period and the start
of a new era
Plantation of 70 hectares of Garnacha on the La Pedriza
estate (Rioja Baja)
2001 Ageing began in our own casks
“A la carte” wine production

20. HARVEST
Growth cycle conditions were perfect, and the fruit was magnificent. The
harvest was affected by irregular weather, which slowed down the ripening
process and increased crop volume. Alcohol content and acidity greater
than the previous years. A great harvest, classified as VERY GOOD, which
was insufficiently appreciated in view of the preceding 1994 and 1995
vintages.
COMPOSITION
Seventy-five per cent (75%) of the coupage is Tempranillo from the Viña
Ardanza estate in Fuenmayor and the remaining 25% is Garnacha from
Rioja Baja.
PRODUCTION
The fermentation processes took place in the new facilities, some of the
best on an international scale. After the lees were removed, the wine was
transferred to casks in April 1997. The American oak casks that stored this
wine were racked one by one every 6 months. It was bottled in July 2000.
ALCOHOL CONTENT: 13.3
TOTAL ACIDITY: 6.5
VOLATILE ACIDITY: 0.77
1996

21. CONSTANT EVOLUTION
Production in new, modern facilities
1996 We began to import American oak to make our own casks
Large number of new casks
2000 This vintage signalled the end of one period
and the start of a new era
Plantation of 70 hectares of Garnacha on the La Pedriza
estate (Rioja Baja)
2001 Ageing began in our own casks
“A la carte” wine production

22. HARVEST
The weather during the growth cycle was ideal, and led to optimal quality.
Budding, setting and turning were correct. There was little rainfall in
September, so the ripening process where loads were balanced was
acceptable. The grapes were harvested in an excellent condition, with good
sugar concentrations and optimal colour parameters for obtaining first class
wines.
COMPOSITION
A coupage of 80% Tempranillo and 20% Garnacha.
PRODUCTION
Alcoholic fermentation was in stainless steel tanks. Malolactic fermentation
was complete after 21 days and, after racking, the wine was transferred to
casks in March 2001. It remained for 36 months in 4-years old American oak
casks and was racked by hand on 6 occasions. It was bottled in March 2004.
ALCOHOL CONTENT: 13.2
TOTAL ACIDITY: 6.2
VOLATILE ACIDITY: 0.89
2000

23. CONSTANT EVOLUTION
Production in new, modern facilities
1996 We began to import American oak to make our own casks
Large number of new casks
2000 This vintage signalled the end of one period and the start
of a new era
Plantation of 70 hectares of Garnacha on the La
2001 Pedriza estate (Rioja Baja)
Ageing began in our own casks
“A la carte” wine production

24. 2001
RESERVA ESPECIAL

28. “Only three vintages of
Viña Ardanza have ever
deserved the designation
‘Reserva Especial’:
1964, 1973 and 2001.
Rain, sunshine, cold and
heat alternated in the best
possible way to make Viña
Ardanza 2001 a unique
wine”.

30. HARVEST
Low in quantity but exceptional in quality. The good temperatures favoured
the fruit’s development in excellent conditions. Furthermore, the grains
were small, leading to the production of dark wines with complex aromas,
ideal for long ageing processes. The Garnacha from La Rioja Baja also
presented a good robe, with typical structures and balance, suggesting a
singular quality.
COMPOSITION
Eighty per cent (80%) of the coupage is Tempranillo from the Viña Ardanza
estate in Fuenmayor and the remaining 20% is Garnacha from La Rioja Baja.
PRODUCTION
Alcoholic fermentation was over after 14 days in stainless steel tanks.
Malolactic fermentation took 21 days. After racking, the wine was
transferred to 3-years old American oak casks in March 2002, where it
remained for 36 months. It was racked by hand on 6 occasions and bottled
in September 2005.
ALCOHOL CONTENT: 13.5
TOTAL ACIDITY: 6.1
VOLATILE ACIDITY: 0.80
2001
RESERVA ESPECIAL

31. CONSTANT EVOLUTION
THE FUTURE

32. CONSTANT EVOLUTION
THE FUTURE

33. CONSTANT EVOLUTION
THE FUTURE