Tag Archives: vinyards

Cuatro Rayas showcases Palomino variety in Rueda with a thousand bottles of Dorado

The cooperative advocates for this main grape variety during the dawn of the DO Rueda protecting one hectare of century-old vineyard

La Seca, 4 September 2019.- Bodega Cuatro Rayas markets for sale a very restricted quota –due to its limited production– of ’61 Dorado en Rama’, a unique wine that brings the best of the Palomino variety in the Rueda Designation of Origin. This varietal is doomed to disappear since its cultivation is forbidden, but the cooperative from La Seca takes good care of its century-old vines intending to continue producing the original wines in the area. ‘61 Dorado en Rama’ constitutes a faithful memory of the fortified white wine that was during the Spanish Golden Age, as well as the Court wine in the time of the Catholic Monarchs, and reached its maximum splendour with the Royal Decree of 1911, stating that the wine of Tierra de Medina was a special wine similar to those of Jerez. Without a vintage, this selection is the only saca (taking out) from 2019 butts.

Palomino of Cuatro Rayas, coming from just one-hectare plot dating back to a century, is half vinified with century-old Verdejo vines that refresh a selection of twelve plus one butts with velo de flor. Winemakers Elena M. Oyagüe and Roberto L. Tello have tasted more than a hundred barrels, some with wines older than 60 years-old, selecting the best ones to produce an exceptional coupage. The wine, aged in these butts in the same manner as the solera system of Sherry wine, when it loses the flor at the end of Spring, experiences an oxidation process that makes it golden. From the butt to the bottle without fining or filtering this ‘Dorado en rama’ is the everlasting expression of the authentic mid-twentieth century soleras in the present-day DO Rueda.

The wine has as a standard the brand 61. Dorado was the first wine bottled in the winery. In 1938 vintage, the members decided to take the wine to the winery for the first time and put it into big concrete vats. They chose the best they had with a clear objective: ageing the wine collectively in everyone’s home. After loading the concrete vats with wine, number 61 was the best of all, that is why they decided that 61 would become the name shown on the first bottles: It was the birth of the first trademark of the cooperative.

61 Dorado en Rama (94 Peñín points) and 61 Dorado (91 Wine Spectator points and 91 Peñín points)

Peñín Guide, an international reference, has awarded 94 points to ‘61 Dorado en Rama’ (50% Palomino and 50% Verdejo). In 2018, it was performed the last traditional taking out of ‘61 Dorado’ (75% Verdejo and 25% Palomino), which is sold without interruption since the 1950s, a wine that in recent years has received very positive reviews (91 Peñín points and 81 Parker points) and has just been awarded 91 points by the Wine Spectator in its 2019 October issue.

Custodio Zamarra: “The best wine is the one that, according to your budget, makes you happier”

The renowned sommelier is the second guest of ‘Conversations about Spanish wine’, hosted by the journalist Javier Pérez Andrés. Zalacaín restaurant, where Zamarra developed his career for more than 40 years, is the setting for this conversation revolving around the world of wine

La Seca (Valladolid), 3 July 2019.- After featuring the specialised journalist Carlos Delgado in the first edition of ‘Conversations about Spanish wine’, the second edition of this programme features one of the most renowned sommeliers in Spain. On this occasion, Javier Pérez Andrés talks with Custodio Zamarra, sharing anecdotes and thoughts around the wine industry and its evolution over the past 25 years. Zamarra reflects about the wine industry in Spain and emphasises, among other things, that “the best wine is the one that, according to your budget, makes you happier”. In this respect, he adds that “from the point of view of winemaking, no wine costs more than 50 euros”, though, “when it comes to wine, we don’t only pay the content, but its history”.

The scenario for this talk was the Zalacaín restaurant, where Zamarra was a sommelier for more than 40 years until his retirement. His history in this famed Madrilenian gastronomy symbol, as well as the evolution of wine and the work of sommeliers in recent years, are some of the key points of the conversation between Pérez Andrés and Zamarra. So, after giving value to the journey experienced by the viticulture in our country, the sommelier has not hesitated to assert that “Spain is one of the most important countries in the world of wine”. Pérez Andrés and Zamarra enjoy their meal paired with Cuatro Rayas Cuarenta Vendimias Cuvée, a collectible Verdejo wine, distributed exclusively to the hospitality industry and the best wine bars which the sommelier states that is a “really extraordinary Verdejo wine”.

Four decades of dedication to wine in Zalacaín
Custodio Zamarra is one of the most important personalities in the world of sommeliers in Spain. Working in the hospitality industry since she was very young, his career in Zalacaín began at the early age of 24, when he joined the team of this restaurant in Madrid. From there on, thousands of wines have passed through Zamarra’s hands. Making him one of the most authoritative voices in the national wine scene.

Promotion of wine-making culture
“Conversations about Spanish wine’ is a new format that takes advantage of new technologies, distributed exclusively through social networks. A 30-minute episode that shows a meeting between the greatest wine connoisseurs in this country and Javier Pérez Andrés – a specialised journalist whose career has made him a leader of opinion on the information of wine, tourism and gastronomy in Castile and Leon. In these meetings, they will share their opinions, values and criteria. All of this in a series of talks, that, for the first time in Spain, generates a serious discussion filled with knowledge from the biggest authorities in the industry: journalists, sommeliers and several professionals of recognised prestige. The initiative ‘Conversations about Spanish wine’’ is sponsored by Bodega Cuatro Rayas, leader cooperative in the DO Rueda. Having quality wine as a key cornerstone, with this new format, the winery wants to focus on spreading the knowledge of the wine industry with the support of experts.

Acknowledgement to Restaurant Zalacaín

 

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.

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.