La Vendimia 2011- The 2011 Harvest at Juan Carlos Sancha Winery in La Rioja, Spain
In preparation for this year’s harvest, I thought I would show you what I did last year as part of my masters program at University of La Rioja in Logroño, Spain. I had a chance to work with Juan Carlos Sancha at his Ad Libitum Winery in Baños de Río Tobía, La Rioja, Spain. We participated in the 2011 harvest, analysis and watched as the fermentation process began at this artisan winery.
For more information on Juan Carlos Sancha’s wines visit: http://www.juancarlossancha.com
Bet yet…visit them in La Rioja, Spain! Juan Carlos and Marian will take incredible care of you!
Beautiful video! I felt like I was there in la Rioja harvesting Garnacha. I had a question about the technique of using sealed barrels for the fermentation process. Does this result in carbonic maceration as in Beaujolais? Does this result in the development of fruit aromas and flavors and more color extraction? In Barrel fermentations are being used in a lot of areas often with whole clusters in pinot noir.
Winemaker Juan Carlos Sancha seems to have embraced this technique wholeheartedly.
JCS does indeed embrace this method wholeheartedly. While it does not undergo CM, as the it is destemmed before the whole grape clusters enter the barrel, it does result in increased aroma, flavor and a significant amount of color extraction. His wines are nearly purple after even 2-3 years in bottle, though, they usually are consumed by then by the devouring fans of his wines. Here is his website. http://www.juancarlossancha.com , He makes Ad libitum Maturana Tinta and Tempranillo Blanco (genetic mutation of Tempranillo) and Peña el Gato Garnacha which have all be ranked 90 plus by Peñin and Parker! Thanks for the interest John!
Thanks for the information. For wines that are aged in the bottle more than most before they are released this is an interesting development. I will be looking to taste these wines sometime. They are high on my list. Buena Cosecha! John
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