BODEGAS BAGORDI

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.

General Information

Country

Spain

Region

La Rioja

Appellation(s)

Rioja Baja

Producer

LuisMa Carcar, Fernando Carcar, Basilio Berisa, Pedro Echegoyen

Farming

Certified Organic Farming

Our Wines

(Click on Wine for Tech Sheet)

Wine
Grapes
Soil
Viticulture
Viniculture

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

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.