More than 60 hectares of organically farmed vineyards

More than 60 hectares of organically farmed vineyards

Santa Rosalía has more than 60 hectares of organically farmed vineyards. The philosophy of the farm, located in the Burgos town of Vizmalo, is not based on dominating the land, but on trying to integrate the use of respectful agriculture in the natural environment of the ecosystem. Under the control of the Ecological Regulatory Council of Castilla y León, thanks to organic farming practices, Santa Rosalía obtains a more natural, healthy and higher quality product, in which the aromas and active ingredients of the wine are manifested as such, in their entirety. and without chemical adulterations.

As a result of all this work, Santa Rosalía has a varied catalog of wines. As for white broths, stands out 'Lias', made with organically farmed grapes. After the harvest and fermentation at a controlled temperature, the wine is left in contact with the lees for two months. The result is bright and fresh, with sensations of tropical fruits and white flowers (orange blossom).

'White Private Collection' It is made with a selection of the best Verdejo variety grapes, which are pressed and fermented in new French oak barrels. Afterwards, it is aged in the same barrels in which the fermentation took place. The broth at the end is fresh and at the same time enveloping, with sensations of tropical fruit, herbaceous, spices and a smoky background.

Santa Rosalía also has a pink. The grapes pass through the selection table, undergo cold maceration and are fermented at a controlled temperature in stainless steel tanks. In this case, there is no aging, since it is preferred to preserve freshness with touches of acidic strawberry.

One of the red wines from Santa Rosalía is 'Barrel aged'. In this case, the maceration lasts ten days. Next, malolactic fermentation takes place, which takes place in 80 percent stainless steel tanks and 20 percent in barrels. Afterwards, it remains in French and American oak barrels for 16 months. Then aged in the bottle for one year. In the end, the wine has sweet sensations of vanilla, red fruit and licorice.

In the case of 'Red oak', maceration lasts ten days. Next, malolactic fermentation takes place in a stainless steel tank. The aging takes place in French oak barrels for three months, in this way the wine preserves its youth and gives it a light touch of wood. It is fresh with a good balance between fruit and wood. Persistent.

In the case of 'Selection', the organically farmed grapes pass through the selection table, are destemmed and crushed very lightly. Maceration lasts 20 days. Next, malolactic fermentation takes place in new French oak barrels. As for aging, it takes place in French and American oak barrels for 24 months. Then, aged in the bottle for 2 years. The result is a balanced and silky wine, with hints of fruit in liquor, coffee, tobacco and cocoa.

The 'Private collection' It has a maceration of 20 days. Next, malolactic fermentation takes place in the same French oak barrels in which the alcoholic fermentation took place. It is aged in French oak barrels for 30 months. Afterwards, aging in the bottle for 2 years. The final wine has intense aromas of black fruits, violets and minerals, intertwined with spices, toffee and coffee. Persistent.