Bodegas Álvarez Alfaro

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Bodegas & Viñedos Álvarez Alfaro

In Vino Veritas

The Beginning

It was in 1890, when Pablo Álvarez Alfaro built his first winery in Aldeanueva de Ebro. In 1895 he then established the first wine sales office in San Sebastián. From the very beginning, he aimed for the use of only the grapes from his own vineyard to produce a wine of superior quality.

winery

We're the fourth generation devoted to oenology and wine-growing; in 1999 Bodegas & Viñedos Álvarez Alfaro, LLC, directed and managed by us, direct heirs; with the goal of reflecting our one-hundred-year-old family tradition of winemaking.

Respect for what our elders have left us and to perpetuate it through time is at our essence.

winery

 

In the Vineyard

Having 62 hectares of vineyards and directly cultivating them, allows us to carefully controls every step of the process with the hope of always achieving the highest quality of our grapes.

The varieties we cultivate are Tempranillo (80%) and Garnacha (10%). We also have Mazuelo (8%) and Graciano (2%).

During the whole process, the quality of the vineyard’s environment and keeping the grapes free from residue is what we strive for.

Winter

The process first starts in December, right when the leaves have fallen and the stocks are visible. What comes first is; the pruning, that will last up to mid February. Now each stock will be harvested according to its vigor and type of floor it’s in.

winter

winter

Spring

By the time the end of March is near, that's the right moment when the stocks awaken from their winter sleep. They then begin blooming leaves, vine shoots and grapes has begun.

spring vineyard

spring vineyard

Towards the end of April and most of May. This way buds that prevent the growth of the vine shoots and could be detrimental to the quality of future harvest.

spring vineyard

spring vineyard

In the very last days of May, the small flowers that will later be berries then open. The last two weeks of this process is the most delicate moment of the whole cycle, due to the vulnerability to diseases and changes in temperature.

spring vineyard

spring vineyard

Summer

The second half of June is the moment in which the flowers that have been pollenized, remain on the grape clusters and those that haven’t fallen to the ground. Now we estimate the coming volume of harvest.

summer vineyard

It’s during the month of July and the first days of August that the time of the harvest comes. Once the harvest has been estimated, all the grapes that fall beneath our quality requirements are immediately eliminated.

summer vineyard

The end of July is the beginning of the version of the earliest types, the berries start losing their green color and gain the nice ruby red. The maturing of the grape has begun. The heat and humidity are the judges in this process that will last up to a good part of September; which is when we start the grape harvest and enter the winery.

summer vineyard

summer vineyard

Autumn

The last two weeks of September are the beginning of the vintages that ends well into October. The green color of the leaves fades gradually to give way to a wonderful rainbow and waterfall of colors. The yellow, ochre and red colors, take over the landscapes, a sweet transition to the upcoming pale of winter.

autumn vineyard

autumn vineyard

In the Winery

The development on the grape’s maturity began in the last days of August; In the first week, shortening the time as the richness of the sugar, the color, and the tannin of the grapes develop. The balance of alcoholic and polyphonic maturity is the right time to begin harvesting.

The recollection of the grapes is done in the most delicate way, and they are immediately transported to the winery. This way we manage to maintain their properties and potential, as well as transmitting them to the wine.

winery

The processing is marked by the immediate and rigorous reception of ripe grapes into the winery according to type, age, type of soil and harvest altitude.

Separating the berries from the clusters, break them slightly and deposit them in stainless steel deposits, is the beginning of the wine processing. Now the sugars will be transformed into alcohol by the yeasts in wine and the grapes give all that was transmitted from the environment: the aromas, the tastes, the color. This moment can last up to four weeks and the tastings are now daily.

Once this is done, the liquid part is separated from the rest of the skins and pips. It is the devatting, the moment of the first wine and the first clean tasting.

After some days, the first precipitations are separated. They, then, fall to the bottom of the deposit from the rest of the wine and the lees are thick, which give it structure and gentleness. It is the first racking in the deposit.  Now the wine is at rest so that it can undergo malolactic fermentation.

winery

The Aging

Having ended the tastings, we can now decide the destiny of the wines. Successive finished wine tastings, allow to choose the use of each. It's the prelude to the aging of the wines, for which we have 1300 barrels of French of American Oak favored with the contact of several wines.

barrels

The wines are aged in oak barrels of a capacity of 225 liters. According to their characteristics, they are aged in different type of barrels.

Every four months, the wine is racked out of the barrel; leaving behind the lees. Once the barrel is clean and these are removed, the wine is placed back into it. This allows a harmonious and long-lasting stabilization and aging of the wine. It is the racking of the wine during aging.

Periodic tastings determine the evolution of wine in the barrels. It should remain in the barrels from six to eighteen months.

Some wines will undergo malolactic fermentation, with their own fine lees, in the new French oak barrels, and there they will remain until they are fully aged. Finally, after a rigorous selection of the natural corks that we use, the wine is bottled. It is in the bottle of wine, with the passage of months and years will finish maturing. “The final result, of the aged wines, has been the continuous sum of many fews”. The quality of the wine depends upon many factors such as the care given to the fields and grapes in a day-to-day basis. This will be noted and emphasized during the whole aging process.

barrels

Los Vinos

Tempranillo

tempranillotempranillo

Tempranillo are from the highest areas and from the lots that don’t meet the expectations to be Viñas Viejas or Crianza.

Also the first harvests of the younger lots are used.

Some 40.000 units are bottled every season.

TASTING INFORMATION

TASTING FILE

CATALOG

Crianza

crianzacrianza

This wine is made with 80% tempranillo, 10% garnacha, 8% mazuelo, 2% graciano.

It is aged 12 months in new American oak casks of various toast, and then it stays 4 months in barrels of French and American oak that have been cured with several wines.

The grapes come from the lots with an average age of 25 years and stony soil.

Anually, some 200,000 bottles are produced.

TASTING INFORMATION

TASTING FILE

CATALOG

Álvarez Alfaro Viña Vieja

viña viejaviña vieja

This wine is made with grapes 100% tempranillo.

It is aged in new barrels of french oak, where the malolactic fermentation occurs.

Its time in barrel is eight months; at first with its own fiene lees which are removed daily. These are removed with the first racking.

The grape is from the lots of lowest yield per vine shoot and of older age.

The average production is some 40,000
bottles per harvest.

TASTING INFORMATION

WINE REVIEW

TASTING FILE

CATALOG

Contact

Ctra.Comarcal 384 km.0.8 - 26559 Aldeanueva de Ebro La Rioja (Spain) - Tel.: +34 941 144 210 - Fax: +34 941 144 210 - info@bodegasalvarezalfaro.com

© Bodegas y Viñedos Álvarez Alfaro. Ctra. Comarcal 384 km 0.8 - Aldeanueva de Ebro - La Rioja - Spain. Tfno.: 941 144 210