jueves, 27 de diciembre de 2012

Winery / Bodega Argüeso (Sanlúcar de Barrameda - Cádiz)



WINERY / BODEGAS ARGUESO (SANLÚCAR DE BARRAMEDA - CÁDIZ)

Founded: 1822
Barrels: 7.000
Capacity: 3.500.000 litros
Acres of vineyards:
Distribution: 900.000 litros
Internal: 40%
External: 60%
Appellation: Jerez Xérès Sherry; San Lúcar de Barrameda

It was founded in 1822 by León de Argüeso and Argüeso, which had settled itself in proceeding Sanlúcar of Light (Burgos). To create the wine company, he acquired a few old crossbeams and the winery "San Jose". When León de Argüeso died, the company was inherited by his nephews Juan de Argüeso and Manuel de Argüeso and Pike, wherefrom they will derive the current companies " Manuel de Argüeso, S.A. " And " Herederos de Argüeso ", S.A.

About 1895 Juan de Argüeso continued the business that nowadays constitutes the company Inheritors of Argüeso. From 1905 the business was extended, this way, of progressive form they were adding to the original winery a series of new buildings up to completing the wide current set, remaining grouped approximately twenty cannons of wineries, which spread in almost two apples on 13.500 square meters. These wineries are of different epochs and styles, though the majority they belong to the 19th century, besides the great winery "San Vidal". Apart from this wine-producing set, Inheritors of Argüeso it possesses the winery "San Lucas" in the Ctra. de Chipiona being the latter acquired in 1992. In addition, they possess the vineyard "Poedo", an extension of approximately 110 aranzadas.

ARGUESO VINEYARDS

There is a number of vineyards associated to the Company, owned by the Group of Companies that own the Bodega Argueso. Located at the best "Pagos" (Tizón y Añina). Provide most of the grapes needed for replacement at their ageing systems for Manzanilla. Another part is purchased as to Cooperativas.


HISTORY OF BODEGAS ARGUESO

The winery Herederos de Argüeso was founded by Mr. Leon de Argüeso y Argüeso in 1822. Mr. Argüeso was established in Sanlúcar a few years earlier from Arija (Burgos). Initially he opened a small grocery store called "Almacén del Reloj", which gradually prospered. To create the winery business, León de Argüeso acquired some old barrels and the "San Jose" cellar in the alley of Santo Domingo, which was the first to have the business and whose age is estimated at more than 250 years.

He never lost contact with his hometown, creating and maintaining a school in Arija, among other charitable actions for social work. The Ministry of Government awarded him with the Grand Cross of the Charity for this social work.

Mr. Leon did not marry, so at his death he left the business and his fortune to his two nephews, Juan and Francisca. Hence the anagram located at the winery's seal "Los Dos Herederos de Don León de Argüeso (The two Heirs of Mr. León de Argüeso)" with the initials "J & F".

The business was expanded in 1.905, constituting new wineries around the original core of the Bodega San Jose, opening the whole main facade facing the Mar Street. Gradually, a series of new buildings were added to complete the winery, where the headquarters of the company are located nowadays.

The whole compound is located between the streets Mar, Bolsa, Callejón de Santo Domingo and Calle del Angel, over the old convent of Santo Domingo, which extend almost two blocks of 13.500 square meters. The wineries belong to different periods and styles, although most of them belong to the nineteenth century, following the style of traditional winery architecture. It includes spaces survived from the former convent of Santo Domingo as are the warehouses "El Refectorio" and "La Sacristía" which are covered with magnificent polychrome coffered ceilings from the sixteenth century.

In addition to the headquarters in the Mar Street, this winery also owns the "San Lucas" cellar (10.000 square meters), located on the road to Chipiona, which was acquired in 1992. Their bottling plant is located in this cellar.

Overall, Argüeso has 26,000 square meters of covered area. Currently, Herederos de Argüeso occupies a total of 25 workers.


PRODUCTION PROCESS

- Harvest: The harvest starts in the beginning of September. The grape is harvested by hand tightly packed and trasported in lorries to the molturing centre. This way, the grape is transported fast and in a perfect state to the winepress.

In accordance with the requirements of the Consejo Regulador, the harvest can not start until the grape reaches 10,5º. They consider as well other parameters to start the harvest like the weight of the grape seed, the acidity, ph of the juices etc.

- Molturation: Once the harvest is done the grape are transported to a modern winepress. There the must is separated in different qualities to make the fermentation and use it for the elaboration of different wines.

Before harvest, the oenologist prepares a specification page where the parameters to press the grape and ferment it are established.

The parameters are:
. Different pressure for press the grape.
. Different musts waiting to be separate depending of the press:
. 1ª fingertip: without pressure. Only pressing the grape.
. 2ª fingertip: with a light pressure.
. Pressing musts: with pressure to use up the strong alcoholic liquor.
. Corrections for the musts: Acidity; Ph; Total and free sulphurous; etc.
. Time and addition or not of the peptolitic enzymes.
. Temperature of fermentation: the temperature is setting depending of the type of must. normally, the temperature is between 22º and 24º.
. Adding yeast selected for make the fermentation.
. Records during the fermentation untill the end.

The control of all of this during the harvest is made by their oenologist who analyzes the different records every day.


- Fermentation: Fermentation takes place in stainless tanks, controlling the temperature and following the specifications of the winery (made by technical management). When the must is introduced in the fermentation tanks, they add yeast because they want to obtain wines with neutral aromas, and the maximum of alcohol per baume grade. The time of fermentation is very short and in a week all the sugar turns to alcohol.

- Separate and adding alcohol: From september to december / january young wines stay in full tanks to avoid oxidations and they often extract samples to analiyze their process.

In december they extract samples of all the tanks and they make a complete analysis and take a sample for the tasting management of the winery, made up by oenologist, general boss, quality manager and general management. This committee realizes the young wine clasification in two groups:

. That which is intended for Manzanilla: They add alcohol till 15º. Generally are young wines that come from the 1ª fingertip must. These wines are very light, pale and balanced.

. Which is intended for oloroso: we add alcohol till 17º. These wines come from the 2º fingertip must. More body, colour and a little rusty.

Wines with 15º of alcohol have the characteristic that in it surface appears a white layer made by yeast that produce changes in the organoleptic characteristics of the wine and keep it from oxidation.

- The ageing: The traditional system for ageing their wines is known as “Criaderas and Soleras”. It is a permanent system of ageing in continuous evolution that consists of a series of divided blending carry out with the intention to keep quality and wine style in the solera’s barrels. We can describe the system like this: if a wine producer of the area who has a manzanilla barrel with a type that want to be kept, he takes out (“saca”) a little part (no more than a third) and then ( in an operation known like “rocío”) he replaces the extracted volume with another similar and younger wine, shortly after the added wine acquire all of the qualities that were in the barrel (the wine was mixed) and at the end, all of the wine turns again to be the one before the extraction or “saca”. This system is made indefinitely barrel to barrel, with different volumes of stocked wine in barrels and intermediate stages or “escalas”, with an appropriated wine homogenisation of the “saca” to make the “rocio” or fill up the empty barrels.

So, Sanlúcar’s wine producers set up and keep their peculiar system of Criaderas and Solera along the time, each one with a number of barrels and scales, keeping the same wine in each scale, usually four (one solera and three criaderas) but could reach twelve. Replacement wine from the youngest criadera is the most delicate moment during the process, and it is made selecting season wines in appropriate proportions (“sobretablas”), from other soleras and even from the year just for gets exactly the needed characteristics. From the oldest scale, the “solera”, the aging wine is extracted to be bottle and consume or to fill up the last criadera from another system of solera with a higher quality. What they hope to gain with this system is to mix constantly the wines to guarantee its homogeneity. This process, that in the past was handmade with jugs, it is actually made with motors and pumps to guarantee the filling up and emptied system and the recount of the moved wine. This process, “trasiego” reduce the characteristics of wine and the evaporation through the oak barrels too.

The Argüeso’s different Soleras and Criaderas systems, or “types” as it is said in Sanlúcar, vary depending of the manzanillas that are produced. It is attached a Manzanilla San León system diagram.

During the aging, the control and monitoring of all the barrels that make up the system of each Manzanilla is very important, because the flor has to permanence in the surface of the wine to get an aging evolution correct. The yeast is a living organism and it needs suitable environmental conditions to survive: very high dampness and temperature without exceed 24ºC.

These environmental conditions can be getting in Sanlucar easily, because of the sea and Doñana influence that create a special microclimate during the year.


- Final Process an Bottling: Once the first class wines are destined to be bottle they come out from the barrel, and they go to the final process where they are clarified with albumen and bentonite, living them to stand a minimum of seven days.

After clarified process it is realized a leak before cold process, that stands to keep the temperature of the wines between 6.5º and 7.5º depending of the alcohol content during a week. Herederos de Argüeso has different sizes isothermal tanks, ideal for its different wines batches.

Each step process is analyzed checking that the treatments and corrections have been suitable, and the wine is perfectly balanced to ensure a stay in the bottle without changing.

The bottle is made in thier own bottle line with 4.500 bottles per hour. After bottling the wine and in this process, it is made a leak per membranes of 0.45 microns, just to prevent yeasts and bacteria into the bottles.

Besides leak, nitrogen is injected crosscurrent in the wine pipe to make the “sparging” process that involves decreasing the concentration of oxygen in wine at a point below 1 p., p., m. This is very important to avoid the colour evolution once the wine is into the bottle. The oxidation is lower and slowly when we don’t have oxygen.

To keep the bottle well closed, they use metal shutter. It is known that this closure system doesn’t allow the oxygen to enter the bottles. To keep their wines more stable we use this closure system.

After the wine is bottle, closed and labelled, is stocked in palets. We maintain a minimum stock depending of the requests that the bodega has in each specific season.


MANZANILLA SAN LEÓN

- Type of wine: Generous.
- Variety of grape: 100% palomino grape.
- Area of production: Denomination of origin Manzanilla - Sanlúcar de Barrameda.
- Fermentation: controled fermentation run to obtain white wines.
- Fermentation temperature: 25ºc.
- Aging sistem: criaderas and soleras sistem characteristic to D.O.
- Alcoholic content: 15 vol.
- Sugars: less than 3 grames per liter.
- Dry extract: 15-20 grames per liter.
- Volatile acidity: less than 0,20 grames per liter.
- Total acidity: between 4,20 and 4,80.
- Total sulphurous: less than 40 mg.
- Aging time: more than 60 months.
- Consume temperature: chill more than 5º
- The bottles can be preserved in vertical position and at 20º of temperature.
- Consume period: short period extending it if it is correctly stored in a fresh, dark and damp place.

- Colour: golden yellow.
- Aromas: Intense yeasty aromas, characteristical itchyness of long bilogical ageing.
- Bouquet: Dry in the mouth, wide, complex, with long and delicate aftertaste and flavor.
- Gastronomy: The manzanilla is a wine which you can take very well with parma ham, cheeses and fishes, but where it reachs its marine aromas zenith is with the shellfish, specially if is the prawn of Sanlúcar with what links in perfect matching.
- Price: 6.58 €

MANZANILLA SAN LEÓN RESERVA DE FAMILIA

- Type of wine: Generous.
- Variety of grape: 100% palomino grape.
- Area of production: Denomination of origin Manzanilla - Sanlúcar de Barrameda.
- Fermentation: controled fermentation run to obtain white wines.
- Fermentation temperature: 25ºc.
- Aging sistem: criaderas and soleras sistem characteristic to D.O.
- Alcoholic content: 15 vol.
- Sugars: less than 3 grames per liter.
- Dry extract: 15-20 grames per liter.
- Volatile acidity: less than 0,20 grames per liter.
- Total acidity: between 4,20 and 4,80.
- Total sulphurous: less than 100 mg.
- Aging time: more than 90 months.
- The bottles can be preserved in vertical position and at 20º of temperature.
- Consume temperature: chill more than 5º.
- Consume period: short period extending it if it is correctly stored in a fresh, dark and damp place.

- Colour: golden.
- Bouquet: past manzanilla with yeasty intense aromas and a characteristic touch of wines with a bilogical and large aging. At the mouth is dry, complex, large and very delicate flavor.
- Gastronomy: The manzanilla is a wine which you can take very well with parma ham, cheeses and fishes, but where it reach it marine aromas zenith is with the shellfish, specially if is the prawn of Sanlúcar with what link in perfect matching.
- Price: 11.51    €


MANZANILLA LAS MEDALLAS

- Type of wine: Generous.
- Variety of grape: 100% palomino grape.
- Area of production: Denomination of origin Manzanilla - Sanlúcar de Barrameda.
- Fermentation: controled fermentation run to obtain white wines.
- Fermentation temperature: 25ºc.
- Aging sistem: criaderas and soleras sistem characteristic to D.O.
- Alcoholic content: 15 vol.
- Sugars: less than 3 grames per liter.
- Dry extract: 15-20 grames per liter.
- Volatile acidity: less than 0,20 grames per liter.
- Total acidity: between 4,20 and 4,80.
- Total sulphurous: less than 70 mg.
- Aging time: more than 60 months.
- The bottles can be preserved in vertical position and at 20º of temperature.
- Consume temperature: chill more than 5º
- Consume period: short period extending it if it is correctly stored in a fresh, dark and damp place.

- Colour: gold straw colored, very pale.
- Aroma: Itchy and fresh aroma.
- Bouquet: At the mouch is clean, smooth and at the end it couldn’t be more delicate and elegant, standing out it´s salty nuances and marine character.
- Gastronomy: The manzanilla is a wine which you can take very well with parma ham, cheeses and fishes, but where it reach it marine aromas zenith is with the shellfish, specially if is the prawn of Sanlúcar with what link in perfect matching.
- Price: 4.50 €


MANZANILLA ARGUESO

- Type of wine: Generous.
- Variety of grape: 100% palomino grape.
- Area of production: Denomination of origin Manzanilla - Sanlúcar de Barrameda.
- Fermentation: controled fermentation run to obtain white wines.
- Fermentation temperature: 25ºc.
- Aging sistem: criaderas and soleras sistem characteristic to D.O.
- Alcoholic content: 15 vol.
- Sugars: less than 3 grames per liter.
- Dry extract: 15-20 grames per liter.
- Volatile acidity: less than 0,20 grames per liter.
- Total acidity: between 4,20 and 4,80.
- Total sulphurous: less than 20 mg.
- Aging time: more than 48 months.
- The bottles can be preserved in vertical position and at 20º of temperature.
- Consume temperature: chill more than 5º
- Consume period: short period extending it if it is correctly stored in a fresh, dark and damp place.

- Colour: gold straw colored, very pale.
- Bouquet: fresh, clean and nuty aroma. at the mouth is clean and intense with delicate and pleasant notes at the end.
- Gastronomy: The manzanilla is a wine which you can take very well with parma ham, cheeses and fishes, but where it reach it marine aromas zenith is with the shellfish, specially if is the prawn of Sanlúcar with what link in perfect matching.


AMONTILLADO ARGUERSO

- Type of wine: Generous.
- Variety of grape: 100% palomino grape.
- Area of production: Denomination of origin Jerez-Xeres-Sherry.
- Fermentation: controled fermentation run to obtain white wines.
- Fermentation temperature: 25ºc.
- Aging sistem: criaderas and soleras sistem characteristic to D.O.
- Alcoholic content: 19 vol.
- Sugars: less than 10 grames per liter.
- Dry extract: 25-30 grames per liter.
- Volatile acidity: less than 0,60 grames per liter.
- Total acidity: between 4,80 and 5,20.
- Total sulphurous: less than 35 mg/l.
- Aging time: more than 120 months.
- The bottles can be preserved in vertical position and at 20º of temperature.
- Consume temperature: natural temperature.
- Consume period: unlimited.

- Colour: Amber color.
- Aromas: Slightly itchy and nutty aroma.
- Bouquet: at the mouth is smooth, wyde, delicate and very balanced, large with very intense notes at the end, round and dry.
- Price: 8.19    €


AMONTILLADO VIEJO VORS

- Type of wine: Generous.
- Variety of grape: 100% palomino grape.
- Area of production: Denomination of origin Jerez-Xeres-Sherry.
- Fermentation: controled fermentation run to obtain white wines.
- Fermentation temperature: 25ºc.
- Aging sistem: criaderas and soleras sistem characteristic to D.O.
- Alcoholic content: 19 vol.
- Sugars: less than 10 grames per liter.
- Dry extract: 25-30 grames per liter.
- Volatile acidity: less than 0,90 grames per liter.
- Total acidity: between 4,80 and 5,20.
- Total sulphurous: less than 100 mg/l.
- Aging time: more than 120 months.
- The bottles can be preserved in vertical position and at 20º of temperature.
- Consume temperature: natural temperature.
- Consume period: unlimited.

- Colour: dark golden.
- Bouquet: at the mouth is delicate and very balanced, large with very intense notes at the end.


OLOROSO ARGUESO

- Type of wine: White wine.
- Variety of grape: 100% palomino grape.
- Area of production: Denomination of origin Jerez-Xeres-Sherry.
- Fermentation: controled fermentation run to obtain white wines.
- Fermentation temperature: 25ºc.
- Aging sistem: criaderas and soleras sistem characteristic to D.O.
- Alcoholic content: 19 vol.
- Sugars: less than 35-40 grames per liter.
- Dry extract: 50-60 grames per liter.
- Volatile acidity: less than 0,80 grames per liter.
- Total acidity: between 4,80 and 5,30.
- Total sulphurous: less than 35 mg.
- Aging time: more than 60 months.
- The ideal temperature to serve oloroso is between 13º and 14º.

- Colour: Mahogany color.
- Aroma: Characteristical aromas from oxidative ageing, nutty nuances, very round.
- Bouquet: at the nose oxidative aromas characteristics, notes that remember nuts. balanced in the mouth, surrounded, greasy and very large with wood sensations. Good grip, oily and quite long with well integrated woody sesations.
- Gastronomy: This wine is very suitabled for red meats and hunting. combined perfectly with meat stews and braised; especially with gelatinous meats like oxtail and pork cheeks. it is exceptional matching with mushrooms and very matured cheese.
- Price: 9.60    €


MOSCATEL FRUTA

- Type of wine: White wine.
- Variety of grape: 100% palomino grape.
- Area of production: Denomination of origin Jerez-Xeres-Sherry.
- Fermentation: the juice grape obtained is sumited to an inicial alcoholic.
- Fermentation: stopping it by adding alcohol.
- Aging sistem: criaderas and soleras sistem characteristic to D.O.
- Alcoholic content: 17 vol.
- Sugars: less than 160-180 grames per liter.
- Dry extract: 220-240 grames per liter.
- Volatile acidity: less than 0,60 grames per liter.
- Total acidity: between 4,80 and 5,20.
- Total sulphurous: less than 40 mg./l.
- Aging time: more than 60 months.
- The moscatel must be served lihtly fresh, between 12º and 14º c.

- Colour: amber.
- Bouquet: After a lengthy ageing process in American oak butts, its special aroma is highlighted and the bouquet on the palate is reinforced.
- Gastronomy: This wine is very suitabled for confectionery, with desserts not excessively sweets made of fruit and with ice – cream.


CREAM ARGUESO

- Type of wine: Generous of liquor.
- Variety of grape: 80% palomino grape and 20% Pedro Ximenez grape.
- Area of production: Denomination of origin Jerez-Xeres-Sherry.
- Oenologistic characteristics: This wine comes from a coupage between differents oloroso and amontillado wines reaches it sweet grade by adding pedro ximenez wine.
- Fermentation: controled fermentation run to obtain white wines.
- Fermentation temperature: 25ºc.
- Aging sistem: criaderas and soleras sistem characteristic to D.O.
- Alcoholic content: 17 vol.
- Sugars: less than 120-130 grames per liter.
- Dry extract: 150-160 grames per liter.
- Volatile acidity: less than 0,60 grames per liter.
- Total acidity: between 4,70 and 5,10.
- Total sulphurous: less than 35 mg.
- Aging time: corresponded with the aging time of their components.
- The ideal temperature for be served is 13ºc. it could be drink like an aperitive, a coktail or with ice and a sliced of orange too.

- Colour: Mahogany color.
- Bouquet: Powerful palate well built with considerable sweetness and an even balance of sensations of raisins and nuts.
- Gastronomy: This wine is a perfect dessert; ideal to going with fruit (melon, orange), confectionery or ice – cream. also, it is matching very well with foies and blue cheeses.


PEDRO XIMENEZ

- Type of wine: Generous of liquor.
- Variety of grape: 100% pedro ximenez grape.
- Area of production: Denomination of origin Jerez-Xeres-Sherry.
- Fermentation: fermentation: the juice grape obtained is sumited to an inicial alcoholic fermentation stopping it by adding alcohol.
- Aging sistem: criaderas and soleras sistem characteristic to D.O.
- Alcoholic content: 17 vol.
- Sugars: less than 160-190 grames per liter.
- Dry extract: 220-240 grames per liter.
- Volatile acidity: less than 0,60 grames per liter.
- Total acidity: between 4,80 and 5,20.
- Total sulphurous: less than 40 mg./l.
- Aging time: 60 months.
- Preserving and consume: The pedro ximenez wine must be served lightly fresh between 12º and 14ºc. also the youngest could be served at less temperature or very chill.

- Colour: very dark amber or dark mahogany color.
- Aromas: Cacao, raisins aromas.
- Bouquet: after a very long aging process in american oal barrels, it particular aroma grows considerably and increase it bouquet at the mouth. Dense, very sweet in the mouth.
- Gastronomy: This wine is a dessert itself; although it goes exceptionally with desserts made of lihtly bitter chocolates, with ice creams, very intense blue cheese, like cabrales or roquefort.


VINO DE MESA ARGUESO

- Type of wine: White wine.
- Variety of grape: 100% palomino grape.
- Area of production: The same area with the denomination of origin Jerez-Xeres-Sherry and manzanilla of Sanlúcar de Barrameda, but it is not taken neither it.
- Fermentation: fermentation running to obtain white wines.
- Fermentation temperature: 25ºc.
- Aging sistem: it has not.
- Alcoholic content: 10.5 vol.
- Sugars: less than 4 grames per liter.
- Dry extract: 20-25 grames per liter.
- Volatile acidity: less than 0,30 grames per liter.
- Total acidity: between 4,50 and 5,20.
- Total sulphurous: less than 110 mg./l.
- Aging time: it has not.
- The bottles should be preserved in vertical position and a 20ºc.
- Consume temperature: chill more than 5º
- Consume period: one year.

- Colour: pale straw colored.
- Bouquet: right made up at the mouth, greasy and fresh with elegant and bitter end.


VINAGRE / VINEGAR

The aromatic concentration obtained by the criaderas and solera sistem, reflected at it mahogany depth, turn the vinegar of jerez into a season without comparision in the universal gastronomy. only a few drops of this vinegar are enough to turn the food into a delight for our senses.

It aroma, sharp but also harmonious, transport us into the magic world of the bodegas, in which the light sifted by esparto grass curtains hardly light the oak of the barrels. at the palate, contrast the point of acidity with the roundness, acquired during the aging years.

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