Crianza 2015

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.

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.

Wine Production

Fermentation in temperature-controlled stainless steel tanks. Maceration for 15 days.

Tasting Notes

Aromas of blackberry with spicy tones (clove and cinnamon) from American oak, mild tobacco and light balsamic notes. The Tempranillo variety showing its typical elegance and complexity. Fresh and silky tannins, developing a great volume and structure. Long and tasty ending with an extraordinary after-nose aroma.

Food Pairing

Pair with Medium-aged cheeses. White and red meats. Lamb, cooked fishes and stews such as tuna with potatoes, beans, and beans with partridge.

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
2nd week of September
First vintage of this wine
2006
Bottles produced of this wine
300,000
Winemaking & Aging
Varietal composition
100% Tempranillo
Length of alcoholic fermentation
16 days
Fermentation temperature
81 °F
Maceration technique
Pumpovers
Malolactic fermentation
Full
Fining agent
Bentonite
Length of bottle aging
12 months
Size of aging container
225 L
Analytical Data
Alcohol
13.5 %
Acidity
5.4 g/L

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