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15 Sep 2020

'Amador Diez', best wine of the DO, the only Gold of the Rueda DO at the Concours Mondial de Bruxelles 2020


The most exclusive brand of Bodega Cuatro Rayas wins a Gold at the Brussels World Contest for the 2015 vintage after receiving the same recognition for 2015 and 2017 vintages at the recent Frankfurt International Trophy

La Seca, 15 September 2020.- The prestigious Concours Mondial de Bruxelles has published the results of the 2020 edition—held from 4 to 6 September in Brno, Czech Republic—, where Bodega Cuatro Rayas won a Gold and a Silver, both for their premium brand of Verdejo ‘Amador Diez’, made from a selection of the oldest vineyards (some pre-phylloxera time) of the cooperative. These results gain particular relevance since it is the first year this Verdejo wine for ageing has engaged in a wine sector contest, which is currently in the market in 2015 and 2017 vintages, both scoring 93 Peñín points and a Gold medal each one at the Frankfurt International Trophy held last April.

Production limited to 3,000 bottles
With this wine, as great as the name on its label, Cuatro Rayas pays tribute to Amador Diez de Íscar, who was the president of the winery for 21 years. The most exclusive and artisan brand of the winery is made from a selection of the best 10 hectares of pre-phylloxera century-old vines of the winery—harvested by hand—, and it is vinified to improve its longevity, making it ideal for its consumption at the moment while maintaining a great ageing potential in the bottle.

      The total production of each vintage is very reduced—only one single batch of 3,000 bottles—and its winemaking consists of fermentation with indigenous yeasts in 500L French and American oak barrels, ageing for 8 months on its lees, bâtonnage in the barrels and manual bottling with an exclusive presentation including a wooden printed label.

 Century-old vineyard

‘Amador Diez’ is made from grapes coming from pre-phylloxera century-old vine vines, grown into two distinct areas: in Valladolid (Hornillos de Eresma), a vineyard at 718m above sea level with loam soil, and a very light sandy surface without pebbles; in Segovia, (Aldeanueva del Codonal and Aldehuela del Codonal), a vineyard at 862m above sea level with loam soil that has a sandy surface with quartzite pebbles and cobbles (large pebbles). The mixture of both soils brings greater complexity to the wine.

      The free-run must obtained from the grapes of these vineyards using the Inertis pneumatic press is cold macerated for 3 days over its burbs (deposits) to enhance the organoleptic properties of old-vine grapes. After a static racking process, the must is fermented for 40 days in 500L barrels made from 100% extra-tight grain French oak (Quercus petraea), with an approximate 1mm thickness growth rings, and a 36-month natural drying. Light, but at the same time, deep toasting to maintain all the aromas of the variety, which helps wines with structure and volume in the palate without overshadowing freshness.  
Section: Press Room

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