Family A. De laCal, a young warehouse for exquisite wines: Baron de Breisal and Hacienda
de la
Cal. Family A. De la Cal , as its name
indicates, is a warehouse of familiar and young character, that makes its wines
D.O. Ribera de Duero from year 2001. Their two mostly appraised goods are two
broths of much acceptance: Baron de Breisal and Hacienda de la Cal, their main mark.
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Family de
laCal makes monovarietal wines (of Red of Country 100%), which respond to two
types: young wine and 8 months in barrel (these, the most demanded). For it,
the warehouse, on capacity of up to 160,000 kg, counts on 40Ha. of own vineyard
in the heart of the Ribera del Duero, as well as with a park of 275 barrels
(70% of American oak and 30% of French oak). There, Family de la Cal has all
the necessary for the reception, the elaboration, bottling and labelling of
their marks Baron de Breisal and Hacienda de la Cal, emphasizing especially the
process of traditional elaboration with prefermentative maceration in cold and
postfermentative maceration.
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International contacts
At the moment, the
warehouse commercializes its broths to the channel HORECA, store gourmet and
great distribution system (Baron de Breisal), making focus on the national
market, although already they have begun to export to Germany and have contacts with Mexico and UK. In the future,
Family De La cal projects to start selling the wine in a short periodo f time
(harvest 2003), as well as to maintain her present activity facing being
recognized in Spain and, why no, in the world, by its good red wines. Also,
this warehouse anticipates to offer all the wine categories gradually: young,
raising, reserve and great reserve, all this to compete in a sector where,
according to the Direction, an excess of supply exists, which forces to produce
a good wine to be different from the products of competitors.
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DO Ribera de Duero
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without a doubt, the Denomination of Origin (D.O.) is the “Star” of the
Community of Castile and Leon. In 2008 it will have the age of 25 years
(Advice Regulating). An anniversary that marks the history of a zone of wines -
long ago producing of claretes- this everything referres to the great row
of red Spanish quality wines made for the international markets. This is a
denomination founded by twenty of warehouses and today reaches the
quantity of 270 companies. It is a Denomination of Originthat, in the 2007 year, obtained a production of
almost 77 million kilos of grape. A total of 8,375 grape growers are enrolled
in the Regulating Council.
This it is the foundation of a DO that exports 13% of
their wines of the high range and that, under its umbrella, counts on a good
cluster of warehouses considered between most prestigious of the moment. In the
international contests the Duero
wines pass can not be unnoticed by the specialized press, because in all
the ranking of the last years the wine marks appear with the lable of DO Ribero
del Duero.
But this exists due to the effort and to the
professionalism of grape growers and scientists that have created this DO, that
embraces municipal terms of the provinces of Burgos, Soria, Valladolid and Segovia, into one
of the Spanish locomotives of the red wines of the high range. The success base
resides in the variety tempranillo - red country wine or fine red wine, in the
characteristics of grounds and the thermal resistances of a climatology that,
far from to alter the vegetative cycle is the one that, indeed, delimits the
quality and trims the productions. The cold nights of the Ribera hide the
secret of their potential. The varieties authorized are the grapes tempranillo,
cabernet sauvignon, malbec, merlot and red grenache. In white,
albillo
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Young and Unique Raisings
Describing the wines of
Family De la Cal, their history, Beatriz Arranz emphasizes: “the young wines
show an ample layer of color, intense aroma of red fruits of the forest, that
come from the variety called tempranillo; in mouth they are structured and are
full of body”, she also adds respecting to the wines of 8 months in
barrel “they maintain a good color in spite of their rest, there is a Couch of
wood in the nose but without losing aromas of the variety (fruites of the
country). In mouth they are ample, smooth and round”.
The
growing of a wine is equivalent to the prolongation of its life, and to the
sharpened enrichment and of its intrinsic virtues. The growth can be realised
in wood and bottle: in both cases ordinate consists of an oxidation, because
the wine lives in the presence of oxygen, for that reason oxidating raising is
also called. The success is, therefore, in the control of the frightful
oxidation. Several types of growth exist: the biological denominated one -
typical of Sherry wines and, in Castile and Leon, of the generous ones of Wheel it is a raising
under veil formed by leavenings that allow that the wines evolve without
altering the color. Famous fine, amontillados and the pale ones of Wheel are
gilded. For the biological reason the growth of wine in barrel is considered,
that is truefor red and white wine,
also the growth in bottle should be considered. The oak wood occupies an
outstanding place in the aging of the red wines. There is a great importance without
which the growth could not be considered.The red wines that are destined to the aging
in barrels must have the suitable consistency and polifenoles. Following the
qualities of the wine, the wine scientists select the games that will be put
under the raising typologies, reserves and great reserve, according to the
present standardisation of the denominations of origin. The consumer must know
certain shades to discern the qualities of the wine. First of all, the two
great families of the oak that, at the moment, monopolize the attention in the growth.
The American oak contributes to minor amount of tannins due to its greater
porosity, reason by which the wine absorbs with greater rapidity the influence
of the wood. The other is the French oak, whose European origin concentrates,
at the moment, in the well-known forests of Tronçais, Limousin, Allier and Nevers, among others. These are closed, less
porous oaks more and contribute to maintain the constants varietal of the wine.
Due to the use of the fire in the construction of the barrel, the levels of
toasting of the barrel affect the aroma of the wine. Vanillin is an own
compound of the oak, of there the genuine touch vainiled of red wine in the
process of growth in its first years.
