Vega Valterra Crianza 2018 Bodegas Proexa Organic Wine

Nutritional information per 100 ml

Contains negligible amounts of fat, saturates, protein and salt.

Tempranillo

‘The little early one’ is the literal translation of the Spanish name of the Tempranillo grape. The Tempranillo grape is smaller and ripens earlier than Garnacha, which is also widespread in the growing area. Blended together, the two make a characterful combination that forms the basis of the popular Rioja wine. The berry's thick skin contains plenty of tannin, giving the wines a powerful structure, deep red colour and spicy note. Ideal conditions for finishing in oak. In 2012, a genetic study clarified the grape's parentage. It revealed that red Benedicto and white Albillo Mayor are very likely its parents. The vine is most widespread in Spain, where over 110,000 hectares are planted with Tempranillo . France, Portugal and Argentina also offer ideal climatic conditions for growing it. The wines' aromas range from fresh cherries and raspberries through black berries to subtle toasted notes of tobacco and chocolate.

Vega Valterra Selección reveals powerful dark fruit aromas on the nose, paired with skilful use of barriques and spice.

Bodegas Proexa

The estate, covering around 40 hectares, was founded in 1995 by José Luis López and Javier Clemente. It lies in the mountains west of Valencia, in the small but fine Utiel-Requena appellation. The two rather sleepy small towns of Utiel and Requena form the centre of this region with its characteristic red soils. The prevailing microclimate, with low rainfall and humidity, together with limestone soils with high acidity, is ideally suited to organic viticulture. Vineyard maintenance is manageable; even in more difficult years the grapes ripen without problems and develop exceptional aromas. Pests and vine diseases play no role here.

Sustainability and naturalness have shaped José Luis and Javier's work from the outset. They produce only red wines, using Tempranillo, Bobal, Merlot and Syrah.

The grapes are gently harvested by hand over 15 days in September. Short distances mean the fruit reaches the small, traditional wine cellar promptly and intact. The cellar also emphasises natural methods, following the motto: as little as possible, as much as necessary. Natural yeasts and minimal sulphur produce exciting wines of depth, with few gimmicks but plenty of aroma.