The Carcar family began to make wine in 1723. It was then that they signed a pact with the land. Fourteen generations later the Carcar family continues to care for the land while guided by the same values established by our ancestors.
Winemaking allowed their family to prosper. In 1840, the King of Spain, Fernando VIII, appointed Manuel Baltasar Carcar to be a royal notary. Meanwhile, the family continued to work and develop the vineyards.
It is their conviction that wine is, in fact, “made” in the vineyard by the application of effort and knowledge acquired over many generations. This explains why their wines possess such character. Above all else, they respect the land and the quality of the grapes as they consider these to be key to being able to offer unique wines.
Country
Spain
Region
La Rioja
Appellation(s)
Rioja Baja
Producer
LuisMa Carcar, Fernando Carcar, Basilio Berisa, Pedro Echegoyen
Farming
Certified Organic Farming
Website
(Click on Wine for Tech Sheet)
Wine
Grapes
Garnacha
Soil
Calcareous clay, sand, limestone
Viticulture
Certified organic farming. Hand harvesting.
Viniculture
The virgin must is cold macerated along with the red Garnacha skins for 18 to 24 hours. The must is then fermented at 18 degrees C. The natural yeast in the grapes takes care of turning the sugar to alcohol while respecting the natural aromas of red fruit. This process is favoured by keeping the skins separate from the fermentation process.
Wine
Grapes
Tempranillo, Garnacha
Soil
Calcareous clay, sand, limestone
Viticulture
Organic farming. Hand harvesting.
Viniculture
Cold, pre-fermentation maceration of must. Fermentation in stainless steel tanks via indigenous yeast, with lees contact, with 3 months new oak prior to bottling.
Wine
Grapes
Tempranillo, Garnacha, Graciano
Soil
Calcareous clay, sand, limestone
Viticulture
x
Viniculture
x
Wine
Grapes
Garnacha
Soil
Calcareous clay, sand, limestone
Viticulture
Organic Farming. Hand Harvesting.
Viniculture
Cold, pre-fermentation maceration of must. Fermentation in stainless steel tanks via indigenous yeast. Crianza: 12 months in barrels (on the fine lees) and 12 months in bottle prior to release.
Wine
Grapes
Tempranillo
Soil
Calcareous clay, sand, limestone
Viticulture
x
Viniculture
x