2014/ It is a year with little rainfall during the whole vegetative cycle but well distributed in the critical phases of the crop with total rainfall of 368 l/m2 within the average of the last four years. Autumn and winter of mild temperatures, not very severe frost in January and February and warm Spring and Summer. The sprouting has been early, beginning on March 20th, flowering on May 29th, beginning of the set on June 3rd and veraison on July17th in the earliest and least productive plots of Tempranillo, San Gregorio Grande, Bartolo and Lentisco. A healthy harvest which starts on September 18th. 453,005 kilos of red grape and 12,850 kilos of white grape are made in Contino. Finishing right at the beginning of the autumn rains on October 14th with some botrytis foci in the last two days.
Contino, the first Rioja château 1973, impelled by CVNE and the owners of the 62-hectare property located in the Rioja Alavesa. The history of the property dates from the 16th century, and is reflected in its name. The “contino” was the officer in charge of a guard corps of a hundred soldiers who protected the royal family "de contino” (continuously) from the times of the Catholic Monarchs onwards. According to the tradition, Saint Gregory, the patron saint of vineyards, passed through the lands of this same Rioja property, giving rise to the use of his figure in the logo of this winery, and to the use of his name for some of the plots now planted with vines.
The wine produced on this property, fruity and elegant, is heir to the best Rioja tradition. It is made with an individualised grape harvesting system in which only grapes from the same vineyards that surround the old manor house are used. Their origin in the various plots is noted. The perfect combination of soils, Atlantic-Mediterranean climate and refined technique have made Contino, more than 30 years after the first vintage, a reference product both in and outside Spain.
Aging in cask 24 months and aging in bottle 36 months.Manual harvest from a selection of our estate vineyards. After destemming, the grapes were fermented in 12,300 liters stainless steel tanks at a controlled temperature between 82 and 86 degrees Fahrenheit. Total maceration time was between 15 to 20 days. The wine was placed into a mix of used French and American oak. Racking was done every 6 months. After two years in barrel, the wine was bottled and spent another two years in our underground cellars.
At Viñedos del Contino tradition and innovation, live together in perfect harmony.
A modern vinification cellar, with a selection table and individual limited capacity fermentation tanks. The production of each of the estate´s lots is placed in individual limited capacity fermentation tanks and, depending on the characteristics of the grapes, fermentaction takes place in one way or another. Cellar which date back to the 16th century are responsible for the ageing og the wine, under the best temperatures and humidity.
Attractive cherry colour, the nose is opulent, intense and very complex with predominant aromas of black and red fruits well integrated with toasted hints from the oak.
On the palate, the wine is powerful, polished and well balanced with silky tannins which caress the mouth and are followed by a long finish.