Contino Viña del Olivo 2016
The harvest of tempranillo of the estate of the Olive tree was realized the 3 of October and the past graciano one day. Rainfall has been scarce during the vegetative cycle this year, although the distribution has been good for the cultivation phases, up to a total of 368 l / m, thus being within the average of the previous four years.
Soft ice days in January and February, hot spring and summer and both autumn and winter have been mild. Early sprout on March 20, flowering on May 29, rennet on June 3 and the beginning of the summer on July 17, on the less productive plots such as San Gregorio Grande, Lentisco and Bartolo.The harvest begins on September 18.
Between Cvne and the family that owns the estate is created Contino, the Chateau de Rioja. Around an old manor house, in a meander of the river Ebro, Vineyards del Contino forms an ensemble integrating wines and vineyards. The grapes that are used to make Contino wines come exclusively from the vines planted in their 62has in Lasema, land of Laguardia in Rioja Alavesa. The vineyards are protected by the Cerro de la Mesa which provides a unique orientation climate.
It extends on 3 terraces of calcareous clay soil at medium and superficial depth composed of alluvial soil materials (boulders), and sandy calcareous in the deepest layers.
The proximity of the vineyard to the winery allows the immediate transport and the beginning of the fermentation in deposits of reduced capacity to separate the fruits of the different plots.
In Vineyards Contino you can see the perfect balance between innovation and tradition, state-of-the-art vinification facilities, manual sorting table and size containers sized to the varieties and plots of the estate.
The best quality clusters of the olive grove (a plot with an olive tree of more than 700 years) are selected manually, and are harvested in boxes with the utmost care to keep the fruit intact until the arrival at the winery to ferment in French oak vats of 100 Hl at 28º-30º for 10 days and another 10 days of maceration. For 15 days in new French oak barrels Malolactic fermentation and aging of new French (70%), American oak (10%) and Hungarian oak (10%) are carried out for 18 months, racking every 6 months, completing with a process of reduction in bottle until its sale.
Attractive youthful shades of ruby red, clean with medium-high layer. Very intense in nose, initial spice that happens to fruits of the forest like mulberry and currant, with an end of balsamic like the liquorice or the mint. Good tannins for storage.