THE WINES

Viñas del Vero has been working for a number of years in the area and since we discovered Secastilla, we have been working to recover old vineyards and plant new ones. We began to rehabilitate the old vineyards of Garnacha as soon as they were discovered. We have also planted new ones like Syrah, Parraleta, and more that adapt very well to this special land. Strangely, despite the fact that Secastilla was ancient Somontano's traditional vineyard cultivation area, it was overlooked during the time this denomination of origin was launched. Viñas del Vero nonetheless held fast to this region's potential, and is the first winery producing wine from Secastilla Valley vineyards.

The "Secastilla Valley" vineyards are located in Somontano's far northeast region and enjoy a special "Mediterranean microclimate". On its rocky hillsides, 700 metres above seal level, we have recovered ancient Garnacha vineyards, the traditional Secastilla variety. Due to its relative altitude and special positioning, the sun shines on this valley over many hours, thus favouring fruit ripening. The entire area is dry with stony soils of loamy sand.

SECASTILLA

The Secastilla vineyards are manually harvested under optimum ripening conditions, usually at the beginning of October. Alcohol fermentation takes place over 8 days between 25ºC and 28ºC, with maceration lasting up 20 days. Afterwards, the wine undergoes malolactic fermentation. This wine ages for 10 months in new French oak barrels. It is not clarified, but is filtered during the bottling process 10 months later.

The first Secastilla was the 2001 vintage launched into the market in June 2003. The 2002 Secastilla was put on the market in October 2004, the 2003 vintage as of September 2005, the 2004 vintage in summer 2006, and the 2005 vintage in December 2007.

LA MIRANDA

La Miranda de Secastilla grapes were hand picked in optimal ripening conditions at the beginning of October. The alcoholic fermentation was carried out for 8 days at a temperature of 25º- 28ºC, with the maceration process lasting up to 20 days, and then subsequent malolactic fermentation. This wine was aged for 8 months in second and third year French oak barrels; it was naturally stabilished before being bottled with maximum care. It will be released on May 2009.