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Our Family, generation after generation, have been transmitting the secret of the Winemaking.
This tradition, have turned to Bodegas Fernando Castro into a great exporting company that, at present, reachs more than 70 countries.
At the moment, two generations work jointly, counting on the inestimable support of great professionals who contribute in the elaboration, raising and commercialization of our wines.
In our two productive plants the wines follow their natural cycle, in a exclusively area created for them.
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Aging a wine is a long and delicate process which aims to give a different character to a wine that is already developed. The starting point is a wine perfectly act for consumption, but with the ability to view their qualities enhanced by aging.
The aging process is done in two stages: oxidative yreductora. The first takes place in the wooden cask, where small amounts of oxygen penetrating the container naturally by modifying the chemical structure of many of the components of the wine. The second is performed in the interior of the bottle. It does not penetrate virtually oxygen, except small amounts of gases that are filtered through cork cells, so wine elements react together in their absence.
First phase of aging: the importance of wood
During the first phase of aging, wood and wine form a stable and practically indivisible society. The wood gives the wine its own tannins and aromatic values, which are slowly merging with the tannins. However, it is necessary to find a balance between both partners: if the wine remained long in the barrel, rough wood tannins end up defeating the original aromas.
According to experts, the best wood is American or French oak, although other woods like chestnut, rauli or loblolly pine are also used. The most widely used is the bordalesa barrel with a capacity of 225 liters.
All barrels filled and closed are placed in a row over others in a space excavated or semiexcavado preferably in the field, where they will stay about six months. The temperature of this place should be a 5th floor and oscillate between summer and winter. The relative humidity should be around 75%. These weather conditions favor homogeneous process microoxidación slow, while reducing shrinkage, ie, loss of liquid by evaporation.After the first six months, the wine is decanted into another barrel in order to separate the clean wine residues located at the bottom, and seek a degree of aeration and respite for wine.
This phase lasts for several months, until the wine acquires the desired point. At the end of this stage, both the aromas and flavors of wine are heterogeneous. To achieve a unification of qualities, wine cask is blended with other wines of the same vintage. It then proceeds to a gentle clarification of wine, filter and bottled.
Second phase of aging: aging in bottle
With the transfer of the wine bottles begins the second phase of the aging process: the reducing (without oxygen).
A full and well covered once the bottles are placed in racks located in caves or drafts. It is perfectly insulated underground or ships which are characterized by the absence of air and sudden temperature changes and by a relative humidity above 70%. There they will remain flat forming rhymes so that the wine is in permanent contact with the cork, moistening and producing a seal.
The wine has progressed well during oxidative phase, the bottle is refined and rounded, enriching his hand aroma substances existing in the reducing atmosphere (without oxygen) of the bottle. Thus acquires greater complexity and elegance and the proof is that aging in bottle of great wine can last for many years.
When deciding who has completed stage bottle, it is considered the finished wine. Then it is removed from the drafts, cleaned of accumulated dust bottle, you put the corresponding labels and the capsule and is ready for release.
Classification of wines
Specifically, the tranquil VCPRD receive descriptive names depending on the duration of aging that have undergone wood or bottle, as established by each denomination of origin, and considering that the Spanish Law has harmonized these for ensuring the same minimum standards in any appellation.
So the following descriptive names are defined:
Young Wine: Also known as Wine of the Year, is one that is prepared for immediate sale on the market. It has not happened so at any time by the aging process in barrels or, at most, less time legally established for Crianza wines.
Crianza wine: Red wine must have spent an aging process two years, with a minimum of six months in wood (some regions like Rioja insist in twelve better than six) and should be put on sale in its third year. As for the pink and white wines must remain a year in the cellar, of which six months must be at least in wooden cask. Their marketing is done in its second year.
Wine Book: The red must stay three years in the cellar, of which at least one must do in barrel. It is marketed in its fourth year. The white and rosé wines must be two years in the cellar, six months in wood, and offered for sale in its third year.
Wine Gran Reserva: Only reach this stage of aging which are considered the best vintages. The red must have spent at least five years in cellar and a half which is in wooden barrels and the rest in bottle. Must be traded in its sixth year. Pink and white wines remain in the cellar for four years and at least six months in barrels. It is also marketed in its sixth year.