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 grapes are carefully sorted, destemmed, and transferred to stainless steel tanks for maceration. After several days, the temperature controlled fermentation begins spontaneously. After alcoholic fermentation, the wine is racked off by gravity and transferred to American and French oak Bordelaise barrels for malolactic fermentation, which occurs during the winter and spring.
16 months in American and French oak Bordelaise barrels on the fine lees, in the winery’s underground cellars. Bottled aged for at least 24 months underground.
New Jersey, New York, and Pennsylvania