Bujanda Gran Reserva

Vina Bujanda Gran Reserva bottle image

Wine Description

Viña Bujanda Gran Reserva, made of 100% Tempranillo, comes from Rioja Alta and Alavesa areas. The wine is fermented in stainless steel tanks for 162 days and aged in oak for 24 months before it is ready to enjoy. The resulting wine shows intense complexity and great aging potential.

Pilar and Carlos Martinez Bujanda
Lauren Rosillo-Winemaker
Vina Bujanda Winery
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Acclaim
“Fans of mature, aromatic, palate-caressing traditional Rioja will enjoy this stylish cuvée of Tempranillo and 5% Graciano. Elegant, refined and light on its feet, it’s a graceful, classic style that’s savoury, sweet and real pleasure to drink, all balsamic complexity and subtle oak.”
— Tim Atkin, Feb 2020
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Vineyard & Production Info
Training method
Free System and Trellesing system
Elevation:
1,477 feet
Vines/acre:
1,214
Exposure:
Eastern / Western
Year vineyard planted:
1977
Harvest time:
4th week of September
First vintage of this wine:
2004
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Winemaking & Aging
Varietal composition:
100% Tempranillo
Length of alcoholic fermentation:
16 days
Fermentation temperature:
82 °F
Maceration technique:
Pumpovers
Fining agent:
Bentonite
Type of aging container:
Barriques
Size of aging container:
225 L
Type of oak:
French and American
Length of aging before bottling:
24 months
Age of Aging Container:
Less than six years
Length of bottle aging:
4 years
Total SO2
39
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Analytical Data
pH level:
3.49
Acidity:
5.9 g/L
Alcohol:
13.3 %
Dry extract:
31 g/L
Total SO2
39
Residual sugar:
2.2 g/L
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Wine Production

Fermentation in temperature-controlled stainless steel vats. 19 days of maceration.

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About the Vineyard

The 120 hectares of Viña Bujanda are divided into 18 plots, between 20 and 60 years old, with an average of 30 years. The estates are in Rioja Alta and Rioja Alavesa sub-areas, Logroño and Oyón basically, although the plots are very different from each other talking about soil compositions and sun exposure.

Viña Bujanda vineyards  are of clay-calcareous and clay-ferrous soils. The first ones, with a typical ochre color are usual in Rioja Alavesa and part of Rioja Alta. They are ideal for Tempranillo and for the wine ageing. The clay-ferrous soils, with a reddish colour and typical in areas such as the Upper Najerilla are poor in organic material and offer bodied fresh reds and mineral substances that perfectly complement with the ones from the clay-calcareous areas, to offer a perfect balance which has always distinguished the traditional Riojas.