Cecilio Ramirez de la Piscina
The viticultural is sustainable. No pesticides, herbicides, or fungicides are used, and the vines are dry farmed. The vast majorit of the vineyards are cordon trained on trellis, with a small percentage of head trained vines in the oldest sites.
Ramirez de la Piscina works with estate grown vineyards planted in San Vicente de la Sonsierra and Ábalos, two of the most sought after sub-appelations in Rioja. The soils are particularly favored in this part of Rioja for their extremely high limestone content that balances out the clay. These limestone rich soils produce very mineral, elegant wines that age incredibly well.
The bunches are all de-stemmed and fermented in stainless steel. The wine is racked to new barrels for malolactic fermentation.
The wine spends 24 months in new French oak barriques, followed by 36 months in bottle in the winery's underground cellars.
New Jersey, New York, and Pennsylvania