BODEGAS BRIONES ABAD

D.O. RIBERA DE DUERO

briones_personas.jpgTHE PEOPLE. THE SPIRIT


In 2010, Luis Ángel Briones, a “patient” vine grower with a deep love for his land launched a new, modern project aimed at developing the complexity of that queen of Ribera del Duero varieties; the Tempranillo grape (also known as Tinta del Pais).
He fervently hopes that the respect and passion that he feels for his vines will be transmitted to the wines and appreciated by all who enjoy them.
His more recently produced wines have excited the interest of Spain’s foremost critics and early acclaim has been loud and prolonged.

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THE VINEYARDS. THE LAND.


The Briones Abad family owns 14 hectares of vineyards trained in goblet and espalier mode. These are spread over various plantations located between Gumiel del Mercado and the district of La Horra in Ribera del Duero.
The vines are cultivated with tenderness and dedication and with a great respect for the local environment and wildlife. Intensive work goes into maintaining the terruño and much care is taken with the vines, from planting right through to harvest, which is carried out manually using 15 kg crates. Double-selection of grapes, first in the vineyard and later at the bodega. Work is carried out following biodynamic and ecologically responsible principles. This yields small clusters of small-sized grapes with a high fruit intensity.
The soil is loose, low-fertility and quite chalky. The vineyards are between 14 and 20 years old, lie at altitudes between 800 and 900 metres and give a maximum yield of 4,000 – 4,500 kg per hectare.
The climate is mainly continental with occasional Atlantic influences. Cold winters and warm summers, with an important difference between day and nighttime temperatures. This helps the grapes to mature more slowly and leads to excellent acidity levels.
Grapes of exceptionally good quality are produced, in small clusters bearing small individual fruits with high fructal intensity.

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WINEMAKING AND AGING.

ART AND SCIENCE

The processing takes place in the family bodega.

The winemaking is carried out in stainless steel containers which hold between 5000 and 14000 litres. Maceration period is between 14 and 20 days depending on the type of wine required. Fermentation is at controlled temperatures between 25 and 28⁰C. Intervals for racking are determined by lunar cycles.

Malolactic fermentation takes place in barrel. The wine is aged in new barrels of the highest quality and various degrees of toasting. 70% of these are French oak barrels and the remaining 30% American oak. Barrel aging lasts from 6 to 20 months depending on the kind of wine and how it develops in the cask.

Afterwards, aging continues in the bottle until the wine has reached the ideal level of roundness and elegance and is ready for the appreciative consumer.

WINES


CANTAMUDA, ROBLE 2017
SOLD OUT!!!!
“A surprising and many-faceted Ribera del Duero”

D.O. Ribera del Duero
Red wine, aged 6 months in barrel – 50% in French oak and 50% American oak
100% Tinta Fina (Tempranillo)



CANTAMUDA, PARCELA 64, 2015
“A modern Ribera del Duero, full of complexity”
D.O. Ribera del Duero
Red wine, aged 14 months in barrel, 75% French oak and 25% American oak.
100% Tinta Fina (Tempranillo)



CANTA MUDA, FINCA LA CEBOLLA, 2015

SOLD OUT!!!!

“An elegant and exclusive Wine”
D.O. Ribera del Duero
Red wine, aged 20 months in barrel, 100% French oak.
100% Tinta Fina (Tempranillo)
Limited Production



CANTAMUDA JAM
“A fancy jam made with CANTAMUDA, roble, wine!”
D.O. Ribera del Duero
100% Tempranillo