In order to give you a real idea of the process that we follow at HERAS CORDÓN in the production of our wines, we will use the example of the Vendimia Seleccionada from 2001, which forms part of a limited vintage. From the production process you will be able to see how we have been able to combine tradition and modernity so as to obtain the best wine.

Selected Harvest
2001

PLACE OF ORIGIN:
The vineyards are located on estates in Laguardia, Elciego and La Puebla (Rioja Alavesa),
Cenicero and Fuenmayor (Rioja Alta), 450-600 metres above sea level with very stony chalky, clay soil.

VINEYARD:
•85% Tempranillo, 37 years old, pruned using a double Guyot trellis system, with 6 shoots cut to two buds and a planting density of 3,500 vines per hectare.
• 10% Mazuelo, 24 years old, pruned using a double Guyot trellis system with 6 shoots cut to two buds and a planting density of 3,000 vines/hectare.
• 3% Graciano, 24 years old, pruned using a double Guyot trellis system with 6 shoots cut to two buds and a planting density of 3,500 vines/hectare.
GREEN PRUNING:
 Was carried out at the beginning of June for the first time and a second time at the beginning of August. Vine shoots and leaves were removed which were hindering the ventilation of the bunches and prevented the sunlight from reaching them, also removing bunches which exceeded the production of 4,000 kg.
RAINFALL:
475 litres/m², falling mainly in winter and spring.
During the harvest it was very dry.
HARVEST:
The grapes were gathered in by hand, selecting the healthy and well-ripened grapes, and transporting them to the vinery in boxes.

BARRELLING:
Carried out in stainless steel vats.
FERMENTATION:
With indigenous yeasts at a controlled temperature (30ºC), lifting and breaking up the top layer on a daily basis.

SEPARATION:
Carried out 30 days after the barrelling, a long maceration to extract the maximum amount of colour and tannins which guarantee this wine a long life.
PRESSING:
Carried out with a pneumatic press.

MALOLACTIC FERMENTATION:
Carried out after the alcoholic fermentation in the stainless steel vat, so that on passing through the barrel, the malolactic fermentation was completed.
TAKING OUT THE BARRELS:
Carried out after 12 months, immediately being clarified with egg white.

FUTURE:
Long life, with a positive evolution predicted for a minimum of 10 years.
RESULT:
A wine made with love, hard work, science and art for the delight of the most refined palates.
PRESENTATION:
In bottles of 75cl and 1.5L (Magnum). The labels have a space where they can be personalised.
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