Alvarez y Diez, Spain
With 100 hectares of their own vineyards, they practice viticulture based on minimal intervention, allowing the climate, with its strong contrasts between day and night temperatures to provide the perfect balance of ripeness and acidity. The clay content in their sub-soils retains moisture, which is then made available to the vines during summer and particularly useful in drought years which are becoming increasingly common. Wines are made in their state of the art winery, however they continue to use the old underground wine cellar that belonged to the Church as a barrel store, linking the history of the area with modern production and an eye on the future. Concentrating on the indigenous Verdejo and Sauvignon Blanc, Alvarez y Diez were one of the first wineries to produce the crisp, herbaceous style that is associated with Rueda today.
Viticulture
A combination of some of the oldest vines in the D.O, poor soils and high density planting help to contribute to the exemplary quality of fruit harvested by Alvarez y Diez which is amply demonstrated in the finished wines. Newer plantings are machine harvested at night whilst the old vines are all hand harvested.
Winemaking
Alvarez Y Diez utilise the latest viticultural techniques in order to create their modern expressively fruited wines. Cold soaks prior to crushing, anaerobic winemaking protocols and meticulously controlled fermentation in stainless steel tanks all help preserve the bright, zingy flavours found in the freshly picked grapes.
- A pioneering winery; one of the first to produce the crisp, herbaceous style that is associated with Rueda today.
- With 100 hectares of their own vineyards, all managed in as sustainable a way as possible to retain the environment and integrity of their ancient soils.
- Concentrating on producing indigenous Verdejo and Sauvignon Blanc, in a style that rivals New World examples with their lifted herbaceous character and gastronomic versatility.
