Tag Archives: Cuatro Rayas winery

A vine plant from Cuatro Rayas in the Royal Zarzuela Gardens

It happened in mid-April 2010. The cooperative Cuatro Rayas Winery was currently immersed in the celebration of its 75 anniversary, a good reason to be granted a hearing with the then prince Felipe at the Zarzuela Palace. Certainly, it was a unique moment that the members and other guests of a delegation of the winery from La Seca will never forget, including the then president Fernando Prieto; the manager, Vicente Orihuela; line managers of every department, and the presidents of the winery over the past 30 years.

There are not only numerous photos of that visit to be remembered, but also Felipe’s words of thanking when he was awarded the Gold Badge of the winery. He was also very grateful to receive the second gift –which by the way, it quite unusual for such royal palace–, a Verdejo variety vine plant. Felipe himself said that the specimen would be immediately transplanted in the Zarzuela Gardens, joining thus other ornamental and forest species of great singularity. Surely, the gift was well appreciated, since it comes from the Pago de las Cuatro Rayas, one of the most emblematic plots of the cooperative, as it is the point where the four municipalities of La Seca, Medina del Campo, Rueda and Rodilana touch. Don Felipe not only showed great interest on its origin but also on where was the most appropriate place to plant it, taking into account all the needs for a vine of these characteristics – like the type of soil, sunlight and aeration.

Also, on that important day, we do not want to forget the delivery to His Royal Highness of a Magnum bottle of Cuatro Rayas by Dionisio Miguel Recio, already deceased and former president of Club Balonmano Valladolid, one of the major sports team sponsored by our winery. Again, Felipe expressed his gratitude for the gift and showed his interest, as part of a more relaxed conversation, in other aspects of the firm, such as the production, distribution, commercial network and presence, mainly, in the international markets.

Cuatro Rayas and its commitment to recycling

Cuatro Rayas Winery has just joined the 2017-2019 Business Plan for Packaging Waste Prevention intended for the wine and spirits industry. This is an initiative from Ecovidrio, a non-profit organisation in charge of managing the recycling of all glass containers in Spain. Admittedly, recycling is everyone’s task and a simple gesture –like throwing away a bottle in a green bin– can help society if all of us make our contribution.

The philosophy of Ecovidrio and the extraordinary work they have been developing for two decades has encouraged us to sign this collaboration agreement that has a lot to do with the protection of the environment and sustainable development. The first line of action we have committed with is to adopt a series of measures to reduce the weight of the primary packaging; e.g., the usage of lighter bottles, in our case. Another established objective has to do with the weight of the tertiary packaging, pursuing to reduce the micronage of the stretch film (for palletisation) and shrink wrapping (to put together primary packaging); e.g., pallet wrapping film will be thinner, although it will improve its elastic properties.

Another of the commitments of Cuatro Rayas with Ecovidrio refers to the increase of the percentage of recycled material used in our winery, not only in the packaging but also in the cardboard packages. The latter concerns to the generic cardboard boxes we use at Cuatro Rayas Winery and, since we joined the plan, even the dividers of the interior which we are using are made of recycled material.

As you can see, Cuatro Rayas makes its contribution to recycling committing to sustainability. We believe, and we are sure that the project will become bigger soon with the help and responsibility of everyone.

Sugarcane “seals” Cuatro Rayas’ wine range

We have already talked about the closure of the bottle, about the process that surrounds
it, and, especially, about the materials used. Along with cork, synthetic and natural
stoppers, now a new addition closures the range of Cuatro Rayas’ wines. We are talking
about a cork made from polymers derived from sugar cane.

The new kind of cork provides a high-quality closure, although its main advantage has
to do with the control of oxygen ingress in the bottle. In addition to the oxygen control,
another particular feature is that it is the world’s first virtually zero carbon footprint
closure for fine wines.

Another of the advantages is that this kind of closure doesn’t provide flaws to the wine.
Furthermore, it has an excellent mechanical action in the closure, in other words, it
corks perfectly and keeps good closure conditions, at the very least, for five years. It is
certainly a great innovation in the wine sector that, in this case, benefits from a
vegetable raw material such wonderful as the sugar cane. Environment-friendly,
sustainable, easy-to- uncork and provides all guarantees for wine preservation. These are
the new stoppers that seal the wines of Cuatro Rayas Winery. Could we ask for more?

Plot control via Satellite: precision in the vineyard and quality in wines

Cuatro Rayas Winery has launched a project in collaboration with ITACyL (Technologic and Agrarian Institute of Castile and Leon) to make a precise monitoring of particular plots of our winegrower members. All of them have a common denominator: the vigour of the vineyard. It is not always the same, that is why there are three differentiating levels: high, medium and low. This is a very precise project in determining this feature, as we have the advantage that the plots have been identified through satellite images. In this way, we can observe the evolution of the vineyard in detail, which is very important for any work done on site.

Once the plots are identified, the project envisages the establishment of two working groups to carry out their monitoring: on one side a group formed by the technical team of ITACyL and on the other hand, the technical and oenology teams of Cuatro Rayas Winery. Both groups of professionals perform the same tasks, in the vineyard and the laboratory. Including sample taking, grape harvesting and even the analysis of the material and the subsequent winemaking. That is to say, we address the process thoroughly, from the vine to the wine, but separately and taking into account the vigour of the plots. The only difference is that while the institute works with small amounts, the winery applies the same sampling criteria but on a larger scale.

What it is exciting about this job is the contrast of both working team results on the same sample. It is still early to reveal them, as the collaboration project consists of two years, but this detailed work intends to draw conclusions that will allow us to improve the future quality of the wines. Carrying out vertical sampling will show, in the future, results to be taken into account and they will have an impact even when organising the harvesting.

61 Vermouth, the vermouth from La Seca

May this vermouth trend be welcomed! It has become almost a social act that brings together family and friends before having lunch. It was already quite trendy between the 60s and the end of the 80s, although this tradition has never languished. Bar and cafés were crammed with people at ‘vermouth time’, to drink it according to the ritual – a dash of soda to taste, a slice of lemon and an olive.

Today we want to talk you about Cuatro Rayas’ Vermouth 61. For the first time, a Verdejo variety wine becomes part of the winemaking of one of the trending drinks: vermouth. And it steps in firmly. In fact, Cuatro Rayas Winery accounted it when they launched this new product campaign: Produced with 100% Verdejo variety. Also, the winery from La Seca has chosen one of their most emblematic brands, as this was the first bottled brand in the 50s of the now known Cuatro Rayas Winery. Hence, “61” becomes the first vermouth available in the market, which claims its Verdejo roots: A white wine that has been macerated with a careful selection of botanicals resulting in a mahogany colour vermouth with low bush aromas.

The winemaker Roberto L. Tello –from the technical team and a professional devoted to bringing every day the best of this grape variety in the wines he produces– has been in charge of giving birth a product that combines modernity and tradition. In fact, you can find this brand today in one of our oldest wines, “61” Dorado, a fortified wine that is a historic testimony of the wines supported by the D.O. Rueda.

‘61 Vermouth’ is bottled in a Jerezana bottle to claim its wine personality. It has been produced with 100% Verdejo variety, and it is the result of the coupage of an aged on lees and barrel fermented wine with a similar amount of young Verdejo. The aim is that the result, macerated with a mix of the botanicals, expresses the characteristics of the grape. The mix of the Verdejo together with the essence of the botanicals provide this vermouth with a mahogany colour with amber highlights and an intense aroma, where low bush as fennel, elderflower dominates and hints of thyme and rosemary, characteristic of the Verdejo variety, appear. Balanced on the palate, with a bitter, pleasant long finish, and the balsamic aftertaste we found on the nose.

Welcome, Cuatro Rayas Verdejo 2017!

It is already on sale: Cuatro Rayas Verdejo white wine vintage 2017 has begun to be uncorked. The first week of last year’s December welcomed warmly one of the wines with the greater personality of our winery. The bottle, the cork and the capsule that contain it have been the final point of a long process that began when the previous harvest finished in autumn 2016. After that, winter and pruning came, first buds appeared, then leaves, and following primary clusters started to shape into form. Berries and clusters of grapes arrived, and veraison and ripening took place. And, again, harvesting: of 2017 vintage. The fruit of the vine, which today we have the chance to taste, comes from that time.

 

Many people ask us about the quality of the Verdejo variety grapes that made possible this new wine, and we can describe it in a few words; it is of exceptional quality. The winemaker, Elena Martín Oyagüe, confirms it; she is in charge of the winemaking process, and customers, who had the opportunity to taste it, reaffirm it too. Elena explains that the winemaking process began with the fermentation in stainless steel vats at around 15ºC –for 21 days– although previously, grapes were macerated in the press to extract the aromas.

The result is an over the top wine. Tasting notes show us, in the looking stage, a pale yellow colour with greenish hues, bright. It is powerful on the nose, with tropical white fruit aromas over a background of citric fruit. On the palate, it is incredibly refreshing. Intense and with crisp acidity, aromas reminiscent of white fruit appear on the aftertaste and the characteristic fennel nuances. As always, it is advisable to taste it at an optimum temperature. It pairs perfectly with any dish, product or recipe, although it is perfect to pair with appetisers, fish and shellfish. Cheers!

The lucky grapes of Cuatro Rayas

Each passing year carries away twelve months of our lives. It seems unbelievable how time passes so fast. Each new vintage remembers it to us flying by on printed paper labels. Since, for a winery, a closing year is also a completed cycle of its hard labour. All of us have witnessed it, but, the best witness is outside, outdoors: the vine.

Vines are the witness of everything, from pruning to harvest. The weight of their bunches rests on them, and they receive everything nature provides each season: frost, rain, scorching sun, night breezes and freezing winter nights. Sometimes late, inopportunely or doubly… May 2018 be mild with the vines, now that drought is hitting hard! We hope for the rain and snow to come soon, which is badly needed.

In the ending year, we want to give you our twelve grapes of luck. Actually, all the grapes at Cuatro Rayas have been touched by the magic wand of luck; otherwise, we could not uncork the great wines we produce at the winery. The grapes we will have at New Year’s Eve taste of Verdejo, fruits and flowers, that is why each bell stroke will come together with the sweet taste of good wishes. We wish happiness to every member of the team at Cuatro Rayas Winery, to our customers and friends, to our distribution network, and to wine lovers who put their trust in Cuatro Rayas when they order wine at a bar or when they uncork it at their home.

May each grape bring you luck. From Cuatro Rayas Winery, we wish you a blissful 2018, with the aim to contribute to it toasting with a Verdejo white wine in the glass. There is no better way to try your good luck. Thank you for trusting in our work and may we shared together a lot of vintages to come. Happy New Year.

Wine Press: from Roman wine press to oxygen free atmosphere

Just a few implements have contributed such efficiently to the development of winemaking as presses.  Even though modern wineries do not use Roman wine presses anymore, the main idea remains.  Wooden beams have given way to more modern materials, and nowadays, human power is not necessary to put into operation the pressing process.  Much water has flowed under the bridge between the Roman beam time and the modern systems of pressing. In fact, Cuatro Rayas Winery has given priority to the technology area, being always equipped with the best technology solutions for winemaking.

In this regard, we want to talk to you about the Inertis pneumatic press system, which works in the total absence of oxygen atmosphere, with the aim to protect the must during the pressing process. In so doing, we avoid the development of oxidation, a consequence of the losses of aromas in the musts, which are the key to the quality of our future white wines. Without a doubt, it is one of the most delicate processes for the grapes before they transform into wine. Further, in our case, these Inertis pneumatic presses are environmentally friendly, consuming very little energy and managing to rework the nitrogen generated during every process. The press we use at Cuatro Rayas Winery is part of our most advanced technological equipment. Undoubtedly, a new example of the cutting-edge technology in service of the quality and the wines of the 21st Century.

Bodega Cuatro Rayas indigenous yeasts

It is not always easy to understand some terms related to the winemaking process. We often hear about yeasts, which are nothing but a microscopic fungus, and are in charge of the alcoholic fermentation when they enter in contact with the must. This is a key process in winemaking. However, not all the yeasts are the same: there are many kinds and species. This time, we will focus on the indigenous yeasts, namely, those that can be found naturally in the grape, without human intervention.

But let’s go one step at a time. Laboratories select commercial yeasts that come from different parts of the world; they are dehydrated products that we add to the must. But indigenous yeasts are a completely different thing; you can imagine how we obtain them with this example: if we go to the vineyard, and we crush a bunch of grapes to obtain the must –and we leave it in a container– after a few days, must fermentation will take place spontaneously through the action of lots of yeasts attached to the skin of the grape. Those are the indigenous yeasts.

Each region, even each vineyard, has its own indigenous yeasts. They are essential because, when performing the alcoholic fermentation, they pass on their distinct character to the wine. This is a part of what we call ‘terroir’, making that wine different to other produced wines, even with the same variety. However, a wine produced like this doesn’t behave in the same way every year, since it won’t develop the same yeasts because the development of the so-called ‘microbial flora’ depends on the weather and environmental conditions and the usage of phytosanitary products. Furthermore, some of these yeasts won’t be able to carry out the alcoholic fermentation completely, or even they could transmit bad aromas and undesired flavours to the wine. For this reason, the vast majority of the wineries use commercial yeasts to carry out a controlled alcoholic fermentation.

In Bodega Cuatro Rayas, we have been performing a selection process of our indigenous yeasts since 2012 vintage, in a project developed with the support of LEW 2050, a company related to the Universidad of Navarra. The Department of Oenology at Bodega Cuatro Rayas is the responsible for this, selecting the most suitable yeasts, among all spontaneous fermentation yeasts, to transmit our wines the character of the vineyards of our region. In this way, using our yeasts, we make wines with character and a particular authenticity.

The Lab team: The sentinels of Cuatro Rayas

The Lab team at Bodega Cuatro Rayas moves with ease among hydrometers, beakers, flasks, test tubes, pipettes and distillation equipment. Equipment set up every day to ensure the wine quality and all the parameters related to it. The team works closely with the other departments, but especially with winemaking, as the winemaker will depend on their analysis to take the right decisions.

In charge of the Lab at Cuatro Rayas is Juncal Gonzalez, who is supported by the assistant Rubén Navarro, two professionals who know not only the ins and outs of their department, but also the wine process in its broadest sense, from the vine to the bottle. Their tasks focus on the analysis of numerous parameters, long before the cork finally closes the bottle. Their work starts at harvest, collecting grape samples, analyzing ripeness indices to determine when harvest can be started. All the grapes from each plot literally pass through their hands, so they can usually be seen alongside the scales when the grapes enter the cellar, testing the sanitary condition of the grapes thanks to their Lab being equipped with infrared technology.

The Lab is the team of sentinels at Cuatro Rayas. All musts coming out of the press are monitored in detail, as are fermentations, measuring the densities and temperatures daily. They also control the condition of the wines from the moment they enter the vats unfiltered, until they end up going through the process of stabilization, before bottling. Precisely this latter process of bottling is where they dedicate a large part of their efforts, since in the final section important parameters such as the fill level volumes of the bottles and the acidity are controlled.

Undoubtedly the work of the quality control Lab is as important as bottling control, the final part of a long process that seeks wine excellence, with rigor, detail and professionalism.