Señorío de Andión represents the culmination of the Belasco Family’s project to produce a wine of the very highest quality. To fulfil this dream they built an exceptional winery in Olite with the aim of making a unique age-worthy wine with only the very best grape harvests.
The making of this wine begins with a rigorous selection of the grapes from our 60
hectares of very old vineyards with very low yields. During the whole of the vegetative cycle the vines are carefully tended in order to reduce their yield even further and thus guarantee
the excellent final quality of the grapes.
Furthermore each plot is continuously monitored to check the degree of ripeness of the grapes - not only their alcoholic ripeness but chiefly the polyphenols (in skins and seeds) in order to decide on the optimum time for harvesting.
The grapes are always hand-picked from the vine at dawn, using small capacity crates and taking advantage of the coolest time of the day, selecting only perfectly healthy and ripe bunches.
Transfer to the winery is carried out quickly, in small batches to ensure that the grapes remain in perfect condition and at a low temperature upon entry to the winery. Prior to destemming a further manual selection of the grapes is carried out to remove any bunches that are not up to standard, as well as the remains of any leaves or twigs.
Following the destemming process, the grapes enter the tanks through the top inlet, by gravity, without the need for pumping.
The different batches of grapes, sorted not just by variety but by the estate of origin, are placed into different tanks, thus ensuring the total traceability of the wine, from the vineyard to bottling.
Fermentation takes place in French oak casks and small-capacity stainless steel tanks (11,000 litres), equipped with a dual water circulation system to cool or heat each tank as required, guaranteeing complete control of the process.
Following pre-fermentation cold maceration at 14oC for approximately 5 days, the temperature is slowing increased until fermentation begins, reaching a maximum temperature of 30oC and with constant pumping over throughout the process. Post-fermentation maceration is then carried out for more than 30 days in order to achieve maximum extraction and concentration. The total time that the must/wine remains in contact with the skins can vary between 45 and 60 days.
The free-run wine is transferred directly to new, medium-toast French oak barrels, obtained from various selected suppliers, where malolatic fermentation takes place in temperature and humidity-controlled rooms. Furthermore, after pressing the fermented grape marc remaining in the tank in vertical presses that allow slow, light pressing, the press wine also undergoes malolatic fermentation in new barrels. Throughout the entire process the wine in each barrel is strictly controlled and each barrel is identified by both the grape variety and the specific estate from which it comes. At the end of malolactic fermentation each barrel is tasted to confirm that the wine has evolved correctly.
The final coupage takes place immediately, aiming to achieve the greatest degree of complexity, intensity and concentration. Once this blending has been carried out the wine is returned to the barrel.
The wine is aged in new, medium-toast French oak barrels and its evolution is closely monitored by means of continuous tastings to decide the rackings that are needed and the optimum time for final racking off. We do not follow set rules as to how long the wine should remain in the barrel.
In the case of the 2001 and 2002 vintages, they remained in the barrel for a total of 15 months.