Gregorio Martinez

Winemaking in the Martinez family have been engaged since the 70s of the 20th century, when the grandfather (Gregorio Martinez) of the current generation decided to build a bodega for the production of their own wines. Today, the territory of the estate has 150 hectares, of which 32 are planted with vines. The winery is built on the type of Bordeaux Chateau, that is, vineyards on all sides surround the building of the winery. The project is located in the valley of the Iregua river, between the villages of Nalda, Sorzano and Entrena. There was a zone of glaciers, which brought a lot of stones from the mountains. They generously strewn land economy Gregorio Martinez, reminding all the landscapes of the region Chateauneuf-du-Pape. All 32 hectares are divided into 3 varieties: Masuelo (Carignan), white Viura and more Tempranillo, which they have represented five different clones. The volume of production – no more than 200,000 baht per year, which by the standards of Rioja is quite small. Geographically bodega is on the border of phenolic ripening grapes, because on three sides it is surrounded by mountains, and from the North blowing strong winds from the Atlantic. Altitude-700-750m, vines suffer greatly in these extreme conditions. The crop is never harvested before the second week of October, and in some years may end only by the end of November.The concept of bodega and wines has changed greatly since 2009 after the arrival of a young oenologist Ricardo Cantera. Before his arrival, most of the grapes were sold in other Bodegas, and the family produced a small range of classic wines by the standards of the region-Crianza, Reserva and Gran Reserva. Ricardo insisted on adding to the portfolio of a new line of fresh, fine white and red wines called "Fincas", fully reflecting the harsh conditions of their area. And in the same year, the winery Gregorio Martinez was divided into 2 zones: the zone of classic and innovative winemaking zone. Ricardo Cantera has patented his own energy-saving grape fermentation system, which uses carbon dioxide produced during fermentation to stir the grape cap. I. e. CO2 is fed from the bottom up, acting on the principle of a volcano, carefully extracting anthocyanins and color from the skin of grapes, without the use of any pumps. Fermentation according to this scheme takes place in a large steel VAT, welded from two small ones, which is also the work of Ricardo. Another advantage of the system with constantly circulating CO2 is the absence of the need for sulfitization of wines, since the wort is enriched with natural preservatives during fermentation, killing all harmful
bacteria and giving wines increased natural aromatics. Together with Ricardo at the winery works Miguel Martinez-grandson of the founder of the economy, received a diploma in oenology Logrono. Miguel fully supports the philosophy of Ricardo Cantera and also follows the principles of "CRU", ie produces wine exclusively and only from each individual site. Every year the popularity of wines Gregorio Martinez is growing, and for eight years the economy deservedly took its place in the list of "4 CRU" according to the critic MW Tim James, along with names such as: Marques de Caceres, Heras Cordon, Gomez Cruzado, Beronia, Bilbainas, etc.

Producer’s items

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