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?
The winemaker Roberto López guides us in our organic Tempranillo red tasting. This unique wine is part of the Cuatro Rayas range. It has spent three months in oak (French and American) and belongs to the 2015 vintage. The back label displays two stamps: that of the Rueda Designation of Origin and that of the Organic Farming Council. What does the latter mean? Like other wines from our cellar, our organic wine comes from vineyards cultivated using parameters based on respect for the environment, as does its production method.
Tasting allows us to discover the organoleptic qualities of the wine. In this case, the winemaker from Cuatro Rayas, Roberto López pays special attention to the description, step by step from the visual phase, to the olfactory phase to the tasting one. The first thing that strikes us is the color: strong rubyred with purple reflections at the rim. It is clean, bright and of medium intensity. On the nose there are aromas of ripe forest fruits, such as blackberry and raspberry. On the palate, it is smooth and velvety, showing balance and persistence. Undoubtedly, a red wine with character that enriches the Cuatro Rayas range in all its dimensions.
They are specialists in winegrowing and have a perfect understanding of the vegetative cycle of all varieties. They also understand soil types, the morphology of the vines, sensory analysis of grapes and all the cultural practices needed by the vineyard throughout the year. They are able to make a brief note about pruning, while handling the powerful database that records every detail of their co-op growers’ plots. Through their hands pass the control of a vineyard where Bodega Cuatro Rayas reaches 2,500 hectares, 20% of those registered in the Rueda Designation of Origin. Not only do they patrol the vineyards, but they also serve a membership base of 300 winegrowers: the most powerful cog in the machine at Bodega Cuatro Rayas.
The Technical Vineyard Department at Cuatro Rayas comprises the technical vineyard director, José Martín; in addition to technicians Enrique González, Rebeca Altable and Mercedes Bragado. They work down on the vineyard with a refractometer and are also glued to the computer, monitoring the winegrowing registers and the condition of the vineyard in all seasons. Their duties include such important tasks as the control of the vineyard for all the cooperative members (advisory service in the area of vineyard tasks or treatments, management of new plantations, field notebooks and agricultural insurance) and plot monitoring throughout the growth cycle, from pruning operations to post-harvest.
The Technical Vineyard Department also deals with administrative issues related to cooperative members, manages export aid and third countries, as well as organizing such delicate tasks as harvesting, which during the campaign mobilizes the entire department, even doubling it on occasions, until such time as the last grape is harvested and brought into the winery.