| Region of production: | Rioja Alavesa |
| Winery Location: | Samaniego |
| Year Established: | 1989 |
Vineyard Holdings
80 ha
- El Sotillo Vineyard (11 ha): 80% Tempranillo, 10% Graciano, 5% Garnacha, 5% Viura, 33-year-old vines. Soils are calcareous clay with gravel. In this vineyard, the estate is experimenting with cepillado de las cepas, an old tradition of removing dried bark from the vines, reducing the need for pesticides.
- San Miguel Vineyard (5 ha): 100% Tempranillo, 45-year-old-vines. Soils are calcareous clay.
- Lagillos Vineyard (7 ha): 75% Tempranillo, 10% Malvasia, 10% Graciano, 5% Garnacha, 72-year-old vines. Soils are calcareous clay with small gravel.
- Ermita y Cofrades (7 ha): 85% Tempranillo, 10% Graciano, 5% Viura/Malvasia, 98-year-old vines. Soils are very chalky with large stones.
Top Wines Produced
- Trasnocho: Primarily Tempranillo, the rest a blend of Graciano, Viura, and Malvasia. Made with the patented water bag method (explained below).
- Remírez de Ganuza: Primarily Tempranillo, the rest a blend of Graciano, Viura, and Malvasia, using only the shoulders of the best bunches. The grapes are hand-sorted and destemmed prior to fermentation, which occurs in new French oak barrels. The wine is aged in new French barrique for over three years.
Average Total Production
- 200,000 bottles
Summary
Fernando Remírez de Ganuza founded the estate in 1989. Though he lacks the deep roots in Rioja common among producers in the region, Fernando’s passion for winemaking comes from over 20 years as a broker in Rioja Alavesa. His experience buying and selling old vineyards gave him a deep understanding of the region’s differing terroirs. Remírez utilizes old vines for his best wines and focuses on meticulous selection – from harvesting to sorting to barrel usage.
Style & Vinification Techniques
Remírez de Ganuza is experimental in its winemaking, with techniques such as the water bag method used for their Trasnocho wine, a patented process in which grapes are pressed in a barrel with pressure from an expanding water bag that crushes the fruit and extracts 70% of the free-run juice. The use of the water bag prevents oxidation. Remírez de Ganuza was also the first to focus on separating the shoulders and tips of grape bunches for use in different wines. The grapes in the shoulders of grape clusters are generally riper and have more flavor, so they are reserved for top wines, while the tips are used for younger wines, which often undergo carbonic maceration.
Producer Website: Remírez de Ganuza