Contino Viña del Olivo
The harvest of the Tempranillo from the Olivo estate took place on October 3 and the Graciano after one day. Precipitation has been scarce during this year’s vegetative cycle, although the distribution has been good for the crop phases, up to a total of 368l/m, thus placing it within the average of the four previous years. Light frosts in January and February, hot spring and summer and both autumn and winter have been mild.
Early budding on March 20, flowering on May 29, fruit set on June 3 and the beginning of veraison on July 17, in 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, Contino, the Chateau de Rioja, is created. Around an old manor house, in a meander of the Ebro river, Viñedos del Contino forms a group integrating wines and vineyards. The grapes used to make Contino wines come exclusively from the vineyards planted on its 62 hectares in Lasema, Laguardia’s land in Rioja Alavesa. The vineyards are protected by the Cerro de la Mesa, which provides a unique climate due to its orientation.
It extends in 3 terraces of calcareous clay soil in the middle and superficial depths composed of alluvial soil materials (boulders), and calcareous sandy soil in the deepest layers.
The proximity of the vineyard to the winery allows immediate transport and the start of fermentation in small-capacity tanks to separate the fruits from the different plots.
At Viñedos Contino you can appreciate the perfect balance between innovation and tradition, state-of-the-art facilities for winemaking, with a manual selection table and size tanks sized according to the varieties and plots of the estate.
Characteristics of the Contino Viña del Olivo
The best quality bunches of the Olive plot (plot with an olive tree over 700 years old) are manually selected, harvested in boxes with the utmost care to keep the fruit intact until arrival at the winery to ferment in French oak vats. 100 Hl at 28º-30º for 10 days and another 10 days of maceration. Malolactic fermentation is carried out for 15 days in new French oak barrels and aging in new French oak barrels (70%), American oak (10%) and Hungarian oak (10%) for 18 months, racking every 6 months, completing with a reduction process in the bottle until its sale.
Attractive youthful shades of ruby red, clean with a medium-high robe. Very intense on the nose, initial spicy that passes to forest fruits such as blackberry and currant, with a balsamic finish such as liquorice or mint. Aftertaste of ripe fruit. Good tannins for aging.