Bodega Vinya Natura
Name Winery: Bodega Vinya Natura
Address: C/ Herrero, 32 – 12005 Castellón
Sponsor of Vino Valencia kick-starts the new season in Alter Ego on September 15th., with:
- Babel 2009
Sponsor of Vino Valencia: the wine night, on Wednesday, March 23rd @ Café Xaloc, Ruzafa., with:
- Barranc de l’Infern
SPONSOR OF Wine is back for the March Vino Valencia night @ Gustore! with:
Bodega Vinya Natura represent the dream of 6 partners and wine lovers which began in early 2006. Innovation and tradition come together in this wine project that has the very vineyard as its starting point. 6 acres nestled in the heart of the interior of Castellón, with predominantly clay / calcareous soils, heterogeneous albeit with a personality of its own, no doubt represents the key potential of these wines.
Spread over four different varieties – Merlot, Cabernet Sauvignon, Tinta Fina and Garnacha – Bodegas Vinya Natura’s commitment to the environment is consolidated every day, by using the least possible preventive treatments in the vineyards and these always being extremely eco-friendly.
The vineyard soils are calcareous and sandy in most cases, very suitable for wine, located on well-drained slopes. Ecological requirements are different for each variety and, for this reason, the Management seeks the optimal balance between the various components.
Grapes are harvested at the optimum moment of ripeness; in order to pick the date, grape samples and must are analyzed weekly during the last month before harvest, while the exact date ultimately selected through grapes tasting.
The varieties are processed separately, by performing an accurate selection of the best grapes both in the vineyard and in the cellar, taking into account the plots and subplots, soil and maturity of the skins, seeds and pulp. The grapes are collected in plastic boxes especially conceived for food storage.
The fermentation process last about 20 days, 15 of which are of maceration; once the fermentation process, both alcoholic and malolactic, has come to an end, wines are clarified and refined (in the case of coupages) in concrete tanks. This is where the Technical Manager makes a selection of those wines which are destined for aging. According to their organoleptic and varietal specifications the appropriate barrels – for type of wood and level of toasting – are searched; this way, the wood does not simply remain a suit but becomes a structural aspect of the wine itself.