Grupo Estévez has
invested 1.5 million euros in state of the art equipment to improve production processes in the bodega. The number
of self-emptying tanks and pneumatic presses has been increased while the
fermentation plant has been re-designed and equipped with the latest software
technology to better control fermentation allowing an increased capacity of
7,000 butts.
The firm, which comprises Valdespino, Marqués
del Real Tesoro and La Guita, owns 800 hectares of vineyard, 12% of all DO
vineyards, making it the largest grower in the Sherry zone – and the largest in
Andalucía. All this demonstrates the importance the firm attaches to the
vineyard as a fundamental part of its philosophy of highlighting the origin and
singularity of the land which is unique in the world. Estévez is the only
bodega in the area to use raw materials which are 100% local, those being the
grapes and the fortification alcohol, and the firm says that this is helping to
achieve a sustainable agro-alimentary chain in which the vineyard is perfectly
integrated and which, unlike other vineyards in the area, is profitable, and
helping to improve the image of Sherry.
 |
| New fermentation tanks at Estevez (foto:diariodejerez) |
Estévez says that this investment not only
increases the daily capacity for grape reception, but also offers the
opportunity to start the process of traceability from vineyard to wine by classifying
the mostos by their individual vineyard and improving grape selection. The
health and sugar content of the grapes are key parameters for their destiny and
the price paid if they are bought in. New paving has also been installed to
improve hygiene at the plant. “This technological development is in response to
our exhaustive and demanding parameters of control to produce wines of
exceptional quality, the benchmark of Sherry.
With reference to the harvest, they are
expecting a harvest of very good quality but with smaller bunches than last
year with each grape weighing slightly less. This, combined with the losses due
to mildew in Sanlúcar and Trebujena in spring, will produce a total harvest
about 10% down on that of last year.
Bodegas Barbadillo has
begun the harvest and they foresee it finishing on 9th September. Thy say the quality is excellent
with potential alcohol readings of 11.5ᴼ-12ᴼ, and are hoping the temperatures
will relent and allow a normal ripening. The Barbadillo vineyards, which extend
to 500 hectares, make the firm the second largest vineyard owner in the area,
and they were thankfully spared the ravages of the mildew outbreak in spring.
Of the 11 million kilos they hope to pick, some
2½ million will come from their own vineyards, Santa Lucía and Gibalbín, while
the rest will be bought in from 35 growers on continuing contracts in the best
vineyards. The harvest is being collected both by hand and by machine.
Mechanical harvesting takes place during the night and early morning, while
hand picking is done in the morning. This way the grapes arrive cooler and more
controllable, and it is more comfortable for the workers.
Chardonnay and Palomino grapes for the firm’s
sparkling Beta Brut were picked at the end of July as well as the Sauvignon
Blanc for Blanco de Blancos and Moscatel for the semi sparkling Vi. Merlot will
be picked starting on Monday and the other red varieties, Tempranillo,
Tintilla, Syrah, Cabernet Sauvignon and Petit Verdot will soon follow.
No comments:
Post a Comment