Bujanda Crianza

Crianza bottle image

Wine Description

Vina Bujanda Crianza is made from 100% Tempranillo and comes from the Rioja Alta and Rioja Alavesa estate vineyards. The wine is aged 12 months in American oak barrels.

Pilar and Carlos Martinez Bujanda
Lauren Rosillo-Winemaker
Vina Bujanda Winery
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Acclaim
“The textbook 2019 Crianza was produced with Tempranillo from Rioja Alta, trying to showcase the freshness from their La Grajera vineyard with 13% alcohol and a pH of 3.66. It's medium-bodied, with fine, polished tannins and has a gentle mouthfeel with good balance and freshness. It fermented with indigenous yeasts and matured in used oak barrels for one year. 360,000 bottles produced. It was bottled in December 2021.”
— Wine Advocate, Jul 2022
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Vineyard & Production Info
Training method
Free System and trellesing sytem
Elevation:
1,476 feet
Vines/acre:
1,214
Exposure:
Eastern / Western
Year vineyard planted:
1977
Harvest time:
October
First vintage of this wine:
2006
Bottles produced of this wine:
500,000
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Winemaking & Aging
Maceration length:
12
Varietal composition:
100% Tempranillo
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
16 days
Fermentation temperature:
81 °F
Maceration technique:
Pumpovers
Malolactic fermentation:
Full
Fining agent:
Bentonite
Size of aging container:
225 L
Length of bottle aging:
12 months
Total SO2
68
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Analytical Data
pH level:
3.66
Acidity:
5.4 g/L
Alcohol:
13 %
Dry extract:
29.9 g/L
Total SO2
68
Residual sugar:
2.2 g/L
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Wine Production

Fermentation in temperature-controlled stainless steel tanks. Maceration for 12 days.

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About the Vineyard

The 120 hectares of Viña Bujanda are divided into 18 plots, between 20 and 60 years old, with an average of 30 years. The estates are in Rioja Alta and  Rioja Alavesa sub-areas, Logroño and Oyón basically, although the plots are very different from each other talking about soil compositions and sun exposure.

Viña Bujanda vineyards  are of clay-calcareous and clay-ferrous soils. The first ones, with a typical ochre color are usual in Rioja Alavesa and part of Rioja Alta. They are ideal for Tempranillo and for the wine ageing. The clay-ferrous soils, with a reddish colour and typical in areas such as the Upper Najerilla are poor in organic material and offer bodied fresh reds and mineral substances that perfectly complement with the ones from the clay-calcareous areas, to offer a perfect balance which has always distinguished the traditional Riojas.