Finca Valpiedra Reserva

Reserva bottle image

Wine Description

The varied soils and friendly climate of Rioja Alta give this wine its inimitable style and character. Harvested at the end of September, this wine shows ripeness and development of flavor not typically expressed with such finesse.

Finca Valpiedra Winery
Finca Valpiedra Vineyards
Finca Valpiedra Wine Cellar
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Acclaim
“Dark ruby in the glass, this wine has a nose of black cherry, dark plums and charcuterie. Sleek tannins slowly build on the palate, backing fla- vors of pomegranate, ripe summer cherry, roasted tomato, white chocolate and thyme. The finish is marked with a splash of cranberry sauce."
— Wine Enthusiast, Apr 2022
“Cooler vintages seem to suit Finca Valpiedra’s warmer site above the Ebro River. Combining Tempranillo with 4% each of Maturana Tinta and Graciano, this is a polished, effortlessly refined red from winemaker Lauren Rosillo, showing fine, perfumed oak, notes of graphite, blackberry and cassis and enough tannic backbone and structure to age further in bottle.” 
— Decanter, Feb 2021
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Vineyard & Production Info
Vineyard name
The Finca Valpiedra vineyards
Vineyard size
200 acres
Soil composition
Calcareous, Silty-Loam, and Pebbly
Training method
Bush
Elevation:
1,320 feet
Vines/acre:
1,400
Yield/acre:
1.6 tons
Exposure:
Eastern / Western
Year vineyard planted:
1972
Harvest time:
September
First vintage of this wine:
1994
Bottles produced of this wine:
60,000
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Winemaking & Aging
Maceration length:
24
Varietal composition:
90% Tempranillo, 6% Graciano, 4% Maturana Tinta
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
16 days
Fermentation temperature:
81 °F
Maceration technique:
Pumpovers
Malolactic fermentation:
Yes
Type of aging container:
Barrels
Size of aging container:
225 L
Type of oak:
French
Length of aging before bottling:
22 months
Age of Aging Container:
<3 years
Length of bottle aging:
27 months
Total SO2
73
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Analytical Data
pH level:
3.4
Acidity:
7.2 g/L
Alcohol:
13.5 %
Dry extract:
35 g/L
Total SO2
73
Residual sugar:
2.9 g/L