Manuel Quintano Cepas Viejas Garnacha Rioja

Don Diego Quintano y Quintano was born in the town of Labastida in the
heart of Rioja Alavesa. He returned to Rioja in 1783 and dedicated his life to
viticulture. His main interest was winemaking.
aged in barrels, a new technique unknown in Spain in
that moment. Don Diego Quintano sent his brother Manuel
Esteban Quintano to Bordeaux to learn the methods of
aging in barrels used in the Medoc. In 1787, Manuel
Quintano returned home with a recipe "to make wine as in
Bordeaux." With the first harvest in 1790, the Quintano brothers
They began the revolutionary winemaking of aged Tempranillo
in barrels.

Made from 50 year old garnacha vines, the grapes are carefully selected by means of vibration and tables.
selection. The stems are removed without crushing the grapes. Long
controlled macerations at low temperature in steel tanks
stainless with dipped hat. The hat stays
moist using the délestage method to achieve the best and
more delicate extraction of polyphenols. The pressing is done
using a vertical pneumatic press and subsequently takes place
malolactic fermentation. Temperature fluctuations are
used at specific times to stimulate the process of
malolactic fermentation and wine stabilization.

The wine is aged for 12 months in new French oak barrels and is then clarified and bottled, without filtration. Ageing continues others
12 months in bottle before the wine is released.

Aromas of black fruits and preserved fruits, spices, brioche and cream. The flavours linger on the palate. Elegant and silky, with good acidity that gives it freshness