RED WINE the cave of the counter 75 cl. Rioja
€81.50
(€81.50 1)
Tax included
RED WINE the cave of the counter 75 cl. Rioja
The Contador Winery practices agriculture that follows the principles of biodynamic agriculture.
The land is paid only with organic matter from sheep manure, and only a few years.
The only treatments that are carried out in the vines are non-residual treatments, and that are considered essential to guarantee the health of the grape.
One of the most remarkable aspects of the working method of Bodega Contador is the meticulous attention paid to every detail. Benjamín Romeo personally supervises the entire process, from the care of the vineyard floor to the design of the labels.
The harvest is done manually. Once in the cellar, the grape goes through a double selection table, selecting the best bunches first, and finally selecting only the best grains.
The grape macerates cold at about 17ºC for 4 days and performs the fermentation at a controlled temperature of between 17 and 25ºC for 8 days.
Once the fermentation is finished, the Cueva del Contador makes an aging of 18 months in 100% new French oak barrels manufactured in the best French cooperages. It is Benjamin himself who, in his obsession to take care of all the details, personally selects the best oaks to make the barrels.
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RED WINE the cave of the counter 75 cl. Rioja
The Contador Winery practices agriculture that follows the principles of biodynamic agriculture.
The land is paid only with organic matter from sheep manure, and only a few years.
The only treatments that are carried out in the vines are non-residual treatments, and that are considered essential to guarantee the health of the grape.
One of the most remarkable aspects of the working method of Bodega Contador is the meticulous attention paid to every detail. Benjamín Romeo personally supervises the entire process, from the care of the vineyard floor to the design of the labels.
The harvest is done manually. Once in the cellar, the grape goes through a double selection table, selecting the best bunches first, and finally selecting only the best grains.
The grape macerates cold at about 17ºC for 4 days and performs the fermentation at a controlled temperature of between 17 and 25ºC for 8 days.
Once the fermentation is finished, the Cueva del Contador makes an aging of 18 months in 100% new French oak barrels manufactured in the best French cooperages. It is Benjamin himself who, in his obsession to take care of all the details, personally selects the best oaks to make the barrels.