viña ardanza 2001 reserva especial

1981

1989

1996

2001

1970

1982

1985

1989

1996

2000

2001

An unforgettable

voyage

The privilege

of discovering

a unique wine

INITIAL CONSIDERATIONS

Unforgettable voyage through seven

SINGULARE vintages of Viña Ardanza,

an EMBLEMATIC wine

The ‘official’ qualification does not coincide

with the result obtained in the winery

All the vintages contain a high percentage of

GARNACHA (20-25%)

We monitor the EVOLUTION of each vintage

CONSTANT EVOLUTION

1982

1985

1989

1970Harvest that was en enormous boost for

the Viña Ardanza trademark

Plantation of most of the La Cuesta estate – Viña Ardanza

(Cenicero) vineyard, started a year earlier

Like 1970, this vintage of Viña Ardanza was

hugely popular among consumers

Suppression of white in the production of Viña Ardanza

We started to use our own Tempranillo from the

La Cuesta estate

1970

HARVEST Officially classified as VERY GOOD. 195-day growth cycle with a cold, damp

winter and delayed budding. After a frost-free spring, the summer was

warm and humid, with some hailstorms in June. The autumn was warm and

the vines shed their leaves late.

COMPOSITION Tempranillo (75%) from Haro, San Vicente, Laguardia and Labastida,

Garnacha (20%) from Tudelilla and El Redal in Rioja Baja and the remaining

5%: Graciano, Mazuelo and Viura.

PRODUCTION Fermentation in oak vats. After a coupage of all the varieties, it was

transferred to American oak casks in December 1971, where it remained for

36 months. It was bottled in January 1975.

ALCOHOL CONTENT: 12.6

TOTAL ACIDITY: 5.9

VOLATILE ACIDITY: 0.80

CONSTANT EVOLUTION

1985

1989



Plantation of most of the La Cuesta estate – Viña

Ardanza (Cenicero) vineyard, started a year earlier

Like 1970, this vintage of Viña Ardanza was




La Cuesta estate

1982

1982

HARVEST Officially classified as EXCELLENT. Thanks to the drought and ideal weather,

the fruit developed in optimal conditions. The harvest was short but of an

excellent quality.

COMPOSITION Tempranillo (75%) from Rioja Alta, Garnacha (20%) from Tudelilla in Rioja

Baja and the remaining 5%: Graciano, Mazuelo and Viura.

PRODUCTION Alcoholic and malolactic fermentation in wooden vats, where the wine

remained for 9 months. It was then transferred to American oak casks

where it aged for 42 months, being racked by hand on 7 occasions. The

wine was bottled in November 1986.


TOTAL ACIDITY: 5.2


CONSTANT EVOLUTION

1989




(Cenicero) vineyard, started a year earlier



La Cuesta estate

1982

1985Like 1970, this vintage of Viña Ardanza was


1985

HARVEST Abnormal harvest. A weak crop was expected, but the yield was

unprecedented. Wines from high areas and late harvests are excellent. The

harvest was officially classified as VERY GOOD although, for Rioja Alta, SA, it

was the best since the mythical 1970 vintage.

COMPOSITION Tempranillo (75%) from the Viña Ardanza estate, Garnacha (20%) from our

vineyards in Tudelilla (Rioja Baja) and the remaining 5%: Graciano and

Mazuelo.

PRODUCTION Fermentation in stainless steel, followed by nine months in wooden vats.

The wine was transferred to American oak casks, where it remained for

three and a half years, being racked by hand on 7 occasions. It was bottled

in December 1989.


TOTAL ACIDITY: 5.5


CONSTANT EVOLUTION




(Cenicero) vineyard, started a year earlier1982

1985Like 1970, this vintage of Viña Ardanza was


1989

Suppression of white in the production of Viña

Ardanza


La Cuesta estate

1989

HARVEST A year officially classified as GOOD can occasionally be magical. This was

one of those occasions. Production was much greater than the three

previous years, with an irregular growth cycle. The Garnacha was a surprise,

with an alcohol content of over 16.0.

COMPOSITION Coupage of Tempranillo (70%) from Cenicero and Fuenmayor, Garnacha

(25%) from our vineyards in Tudelilla (Rioja Baja) and the remaining 5%:

Graciano and Mazuelo from Rodezno.

PRODUCTION Alcoholic fermentation in stainless steel and malolactic fermentation in oak

vats. After 9 months, the wine was transferred to American oak casks,

where it remained for 42 months, being racked by hand on 7 occasions. It

was bottled in April 1994.


TOTAL ACIDITY: 5.3


CONSTANT EVOLUTION

Production in new, modern facilities

We began to import American oak to make

our own casks

Large number of new casks

1996

2001Plantation of 70 hectares of Garnacha on the La Pedriza

estate (Rioja Baja)

Ageing began in our own casks

“A la carte” wine production

2000 This vintage signalled the end of one period and the start

of a new era

1996

HARVEST Growth cycle conditions were perfect, and the fruit was magnificent. The

harvest was affected by irregular weather, which slowed down the ripening

process and increased crop volume. Alcohol content and acidity greater

than the previous years. A great harvest, classified as VERY GOOD, which

was insufficiently appreciated in view of the preceding 1994 and 1995

vintages.

COMPOSITION Seventy-five per cent (75%) of the coupage is Tempranillo from the Viña

Ardanza estate in Fuenmayor and the remaining 25% is Garnacha from

Rioja Baja.

PRODUCTION The fermentation processes took place in the new facilities, some of the

best on an international scale. After the lees were removed, the wine was

transferred to casks in April 1997. The American oak casks that stored this

wine were racked one by one every 6 months. It was bottled in July 2000.


TOTAL ACIDITY: 6.5


CONSTANT EVOLUTION


We began to import American oak to make our own casks


1996

2001Plantation of 70 hectares of Garnacha on the La Pedriza

estate (Rioja Baja)



2000 This vintage signalled the end of one period

and the start of a new era

2000

HARVEST The weather during the growth cycle was ideal, and led to optimal quality.

Budding, setting and turning were correct. There was little rainfall in

September, so the ripening process where loads were balanced was

acceptable. The grapes were harvested in an excellent condition, with good

sugar concentrations and optimal colour parameters for obtaining first class

wines.

COMPOSITION A coupage of 80% Tempranillo and 20% Garnacha.

PRODUCTION Alcoholic fermentation was in stainless steel tanks. Malolactic fermentation

was complete after 21 days and, after racking, the wine was transferred to

casks in March 2001. It remained for 36 months in 4-years old American oak

casks and was racked by hand on 6 occasions. It was bottled in March 2004.


TOTAL ACIDITY: 6.2


CONSTANT EVOLUTION


We began to import American oak to make our own casks


1996

2000 This vintage signalled the end of one period and the start

of a new era

2001Plantation of 70 hectares of Garnacha on the La

Pedriza estate (Rioja Baja)



2001RESERVA ESPECIAL

“Only three vintages of

Viña Ardanza have ever

deserved the designation

‘Reserva Especial’:

1964, 1973 and 2001.

Rain, sunshine, cold and

heat alternated in the best

possible way to make Viña

Ardanza 2001 a unique

wine”.

2001 RESERVA ESPECIAL

HARVEST Low in quantity but exceptional in quality. The good temperatures favoured

the fruit’s development in excellent conditions. Furthermore, the grains

were small, leading to the production of dark wines with complex aromas,

ideal for long ageing processes. The Garnacha from La Rioja Baja also

presented a good robe, with typical structures and balance, suggesting a

singular quality.

COMPOSITION Eighty per cent (80%) of the coupage is Tempranillo from the Viña Ardanza

estate in Fuenmayor and the remaining 20% is Garnacha from La Rioja Baja.

PRODUCTION Alcoholic fermentation was over after 14 days in stainless steel tanks.

Malolactic fermentation took 21 days. After racking, the wine was

transferred to 3-years old American oak casks in March 2002, where it

remained for 36 months. It was racked by hand on 6 occasions and bottled

in September 2005.


TOTAL ACIDITY: 6.1


THE FUTURE

CONSTANT EVOLUTION

viña ardanza 2001 reserva especial

Documents

ardanza estate

ardanza was1985

ardanza trademark plantation

total acidity

volatile acidity

constant evolution harvest

constant evolution production

alcohol content