Wine Solar de Becquer Rosado 2015

The fam­i­ly start­ed mak­ing wine in 1852. His great-grand­fa­ther, Juan Es­cud­ero, be­gan mak­ing wine in oak casks in the town of Gráva­l­os, La Ri­o­ja. The know-how ac­cu­mu­lat­ed and trans­mit­ted by his an­ces­tors gave rise in the ear­ly 1950s to the first Ri­o­ja cavas, with a marked touch of crafts­man­ship, made by Ben­i­to Es­cud­ero, fa­ther of the cur­rent gen­er­a­tion of wine­mak­ers.

They in turn are equal­ly com­mit­ted to their love of the vine­yards, wines and cavas. The fourth gen­er­a­tion of this fam­i­ly of wine­mak­ers has tak­en on the var­i­ous re­spon­si­bil­i­ties of the com­pa­ny: viti­cul­ture, man­age­ment and ad­min­is­tra­tionmark the dai­ly lives of the broth­ers Je­sus, Maria An­ge­les, Amador and Jose Maria Es­cud­ero.

Al­so, re­spect for the en­vi­ron­ment, re­search and pro­fes­sion­al­ism in all ar­eas of busi­ness and a com­mit­ment to of­fer­ing cus­tomers an ex­cel­lent prod­uct as well as ex­cel­lent ser­vice are the foun­da­tions on which the busi­ness ac­tiv­i­ties and per­son­al­i­ty of the Es­cud­ero Fam­i­ly rest.

SOLAR DE BECQUER CRIANZA

Lo­cat­ed on the south of Monte Yer­ga on the sun­ny side of the slopes, the Cues­ta de la Reina Es­tate com­mences at an al­ti­tude of 450 me­ters and as­cends to 800 me­ters. The soils, clayey-cal­care­ous, are very poor and with abun­dance of boul­ders. The es­tate of 120 Hectare has be­longed to the fam­i­ly for four gen­er­a­tions and the fam­i­ly it­self has al­ways cul­ti­vat­ed the vine­yard. The av­er­age age of the vines is over 25 years. Fol­low­ing a metic­u­lous mon­i­tor­ing of the vine­yard, the grapes are har­vest­ed at op­ti­mum ma­tu­ri­ty. The har­vest is done man­u­al­ly by se­lect­ing healthy and ripe grapes and re­ject­ing the bad and de­te­ri­o­rat­ed. The Har­vest was done in mid-Oc­to­ber for both the Tem­pranil­lo and the Gar­nacha grapes and at the end of Oct­ber through the first week of Septem­ber the Mazue­lo.. The grapes are col­lect­ed in fruit box­es to avoid any kindof crush­ing.

Fer­men­ta­tion is done in stain­less steel tanks with au­tochthonous yeasts. Up­on com­ple­tion of fer­men­ta­tion, the wine is mac­er­at­ed for at least 10 days. Ag­ing is done in Amer­i­can oak bar­rels with an av­er­age of 5 years of age and re­mains there for at least 14 months. Dur­ing this time, the wine is racked three times. Once the wine is clean, the wine is bot­tled and re­mains in the bot­tle cel­lar be­fore go­ing to mar­ket at least 6 months.