Alejandro Fernandez is the spitting image of a self-made man.
A man who, since his youth, and while earning his bread with different trades, nourished a dream: to create his own winery and make great red wines in it.
Following the family tradition - learned from his father - Alejandro made wine every year with grapes from his small vineyards. But he had to wait until 1972 to have his own true winery: a small stone press, from the 16th century, where almost the entire process was carried out. It took 10 years for the Tinto Pesquera winery to look more or less like it does today. Although the old press has been preserved.
The beginnings were not easy. At that time it was normal to uproot the vines and replace them with irrigated beet. But Alejandro continued to plant vines and was also the first to introduce trellis cultivation (in the "Viña Alta"). Some even took him for a madman.
Time would put things in place. More than 200 hectares of beautiful vineyards supply the winery today. Some on gravel terraces, others on high plateaus (like the "Llano Santiago", at an altitude of 1000 meters), all contribute their nuances to the renowned Tintos de Pesquera.
And all of them are made from Tempranillo, the "queen of the grapes", the delicate variety in which Alejandro is a master.
The results of such a great effort are now known and appreciated all over the world. Wines in which the wood has great respect for the fruit; wines that, over the years, gain in complexity and nuances without losing their original character. Pesquera Red Wines.
Pesquera" wines are always made from whole, de-stemmed fruit. Maceration, at controlled temperature, lasts between two and three weeks. After pressing, and without clarification, the wines go directly to a wise and subtle combination of American, Spanish and French oak barrels with different toasts.
There, between frequent rackings, the "Reservas" and "Grandes Reservas" will rest for 24 months.
COMBINE WITH: Perfect with stews, casseroles or a good roast lamb. Cured cheeses.
CONSUMPTION: Optimal from the moment of purchase. It is recommended to decant 30 minutes before serving, as sediments may appear that do not affect the quality of the wine, coming from natural production.
SERVING TEMPERATURE: 12º - 14º.
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