Don Sancho De A Ocho Rioja Tinto

The fruit of a familys labour. A dream come true, a project articulated by three legs that walk in a single direction: to offer wines marked by the singularities of each of its vineyards . From the Riojan lands of Arenzana, Briones, Camprovn, Hormilla, Njera and Rodezno, to the cup.

In 2004 the construction of this family project began with the aim of making wine from the fruit of our own vineyards . Little by little it has grown thanks to the hard work of a family of farmers who focus their efforts on caring for their vineyards to obtain quality wines.

Behind the concrete walls there is a small winery with red wine production tanks, the capacity ranges from 27,500 litres to 55,000 litres and 10,000 litre tanks for the production of whites, all of them with the latest temperature control methods.

We have a space for the storage of more than 2,000,000 liters of which 600,000 are buried tanks to avoid changes in temperature, imitating the vats of old drafts.

Vineyards

With 40 hectares under vine over 6 vineyards, Don Sancho have red varieties such as Tempranillo, Garnacha and Graciano. Among the whites, the always traditional ones from Rioja Viura, Garnacha Blanca and Malvasia, as well as Tempranillo Blanco , discovered in 1988 by a genetic mutation, and the international Sauvignon Blanc. All the plots are located south of the Ebro river and protected by the Sierra de la Demanda, combining the Atlantic and Mediterranean currents, at an altitude between 500 and 720 meters above sea level. The soils are clay-sandy, as a result of the erosion of millions of years. The treatment of the vineyard is carried out with the utmost respect for the environment.

The Estate practice an integrated production with lower yields per hectare and with an ecological trend, in order to obtain a quality raw material that contains all the personality of soils and climate, recovering the values and origin of their viticulture.

Vinification

Behind the concrete walls there is a small cellar with tanks for making red wines, the capacity goes from 27,500 litres to 55,000 litres and tanks of 10,000 litres for making white wines, all of them with the latest temperature control methods.

After harvest, the skins rest with the unfermented juice for five days at 7C. This pre-fermentation cold soak enhances the wines aromas, colour, and flavour. Once fermentation has taken place, the Tempranillo skins spend another 10 days in tanks to extract all beneficial colour and tannins. Subsequently 50% of the wine is aged for 2-3 months in 5 year old French oak big vats and 50% in stainless steel tanks. The oak regimen helps oxygenate the wine, promoting softer tannins, and a better integration and balance of all components without imparting oak flavour.

Tasting Notes

Lively aromas and flavours of juicy red fruits and peppery spices, plus a sweet hint of mocha.

Shows good lift and energy and no rough edges. Subtle tannins give shape to a tangy, persistent finish that leaves a raspberry note behind.

Prawn Linguine with a chilli and tomato.