The winery has been producing authentic wine of Alicante for more than 50 years.
The origin of Santa Catalina de el Mañán, popularly known in its early days as Winery of the Mañan, dates back to 1962 with the founding of a great Winery in the plain of the Mañan, Monóvar.
The current winery was named after the patron saint of the town. It has been expanding over the years until reaching a crop yield of 5 million and a half kilos of grapes. For aging wine as well as the fondillón, a wine that characterises the province of Alicante throughout history, there is an extra area with French and American oak barrels.
The history of the company is the result of the initiative of about thirty farmers with own wineries, coming together to solve logistical problems such as the transportation of the wine. Thus the Winery of the Mañan was created and it now has the best facilities, logistic conditions and location.
Courageous and hard-working winegrowers such as Francisco Paya Hernández and Silvestre Pérez, who stand out due to their contribution as founders and creators of such a successful union.
As a consequence, we now enjoy a wide range of young wines, cask wines as well as special wines, Moscatel and Fondillón, which are all carefully produced. Wines for which there is great demand from every corner of Spain, thus opening doors to international markets which is why we export to countries of the European Union.
Years of hard work in close collaboration with its members made that the Winery Santa Catalina differentiates itself from other wineries with its proximity and simplicity. It is highly profesional and is clearly committed to the promotion and the culture of wine in Alicante.
As sign of the willingness to promote the richness of the wine tradition in our area, we are one of few wineries in Alicante that participate in the Ruta del Vino (wine route) of Alicante, with Monóvar being the founder.
Our 879 hectares of own vineyards guarantee the homogeneity of our wines and the stability in its quality year after year.
Each wine is unique thanks to the diversity of our vineyards, of the soil (limestone, sandy, stony and argillaceous), climate, geology, variety of grapes and the production process, which all are decisive, albeit variable, factors that generate unique wines.
We combine the traditional goblet system with the modern trellis system and highly respect the environment during the production, which is why we received the certification “organic farming” so that we can offer a wide range of organic wine as well.
The grapes are harvested at the perfect time and are then destemmed. Afterwards, a pre-fermentation maceration takes place at 10ºC to obtain more complex aromas. The fermentation and maceration last 12 days at a temperature below 25º C to enhance the varietal characteristics of the wine. The malolactic fermentation is carried out in French and American oak barrels for at least 6 months in an air-conditioned cellar vault between 15-18º C.
Clarification and filtration take place before bottling. The wine ages at least 3 months in bottles in an air-conditioned storage room between 15-18 ºC to refine itself and maintain its Bouquet and characteristics.
Wine elaborated from old Monastrell vineyards and small percentage of Cabernet Sauvignon. Whith a stay 12 months separately in american and french oak barrels.
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