Bodegas Ramirez de la Piscina was founded in San Vicente de la Sonsierra in 1973 by Julio Ramirez de la Piscina, a second generation vintner with roots in Ábalos, Rioja. The family name, Ramirez de la Piscina, is an ancient medieval Spanish name that can be traced back the the 12th century and is tied to a hermitage near the winery called La Ermita de Santa María de la Piscina.
Today, the family produces extremely classic Rioja wines based on old clones of Tempranillo planted surrounding San Vicente de la Sonsierra, one of the most sought after terroirs in Rioja Alta. Garnacha, Viura, and Malvasía are used to produce the rosé and white.
Part of the Jorge Ordonez portfolio
The estate's vineyards are planted in San Vicente de la Sonsierra and Ábalos, two zones at the foothills of the Sierra Cantabria mountain range that are famous for their limestone rich calcareous clay soils. These soils and the high altitude (up to 600M) result in a limited area of cultivation that are responsible for producing extremely elegant age-worthy Tempranillo.
Grapes are carefully sorted on the selection table, and then w hole grapes are destemmed and transferred to a tank for 24 hours of skin-contact maceration. The tank is refrigerated in order to avoid the onset of spontaneous fermentation. Throughout the maceration, the grapes are gently stirred inside the tank using hydraulic paddles, which homogenize the mixture. In this process, phenolic compounds, which give the wine its fruit character on the nose as w ell as in the mouth, are extracted from the skin.The macerated grapes are then sent to a pneumatic press w here the must is extracted at low pressure. It is left to settle, without being moved, for 24 hours, and is then fermented at a controlled temperature of 15ºC in order to preserve the variety’s aroma characteristics, and to obtain a fresher and fruitier wine.Fermentation lasts for 12 to 14 days.