A little background to our Vineyards
With the very high price of land in this area, due to demand for holiday homes, we were not able to buy a property large enough to enable us to be self-sufficient for the supply of grapes to our new Bodega. However, this has actually turned out to be beneficial as we have developed very good connections to local growers and we are able to buy in more than enough grapes to meet our demands. Rows of vines are carefully chosen from the various vineyard blocks and monitored throughout the growing season to ensure the best possible quality fruit. Our tiny production of less than 2000 cases per year means we can pay attention to every detail.
As well as our own small vineyard, we have also established blocks of vines on neighboring properties which we run in cooperation with the owners. Our innovative system of vineyard management ensures that land – which would otherwise be left fallow – becomes a productive asset to both the owners of the properties and ourselves.
We use a minimal spray programme in our vineyards (Integrated Viticulture), as much natural fertilizer as possible and a green cover crop over the winter months.
Unlike many Bodegas & wineries, we can actually claim that our wines are “handcrafted”. Every element of the wine making process is done by us, by hand. We do use some outside help during picking but other than that, we attend to it all.
Our red wines
The grapes are handpicked in small baskets and brought to the Bodega as quickly as possible. After careful hand-selection, fermentation takes place in open topped fermentation tanks and involves regular punching down of the cake or cap. The wine is transferred from the fermentation tanks directly to small French & German oak barrels for malolactic fermentation (we do not use oak chips or staves). The wines remain in barrels (20 – 40 % new) with gentle, carefully timed rackings for approx. 14 – 20 months – depending on the vintage & type of wine. The natural development of the wine is allowed with the minimum of handling, which includes a soft fining with fresh, free range egg whites and one single filtration prior to bottling.
Our white wines
Depending on which wine we are making the grapes may have some skin contact before gentle pressing. Fermentation is either in stainless steel tanks (for the Arietta and Sonatina) or in new French/German oak barrels for the Sonata (Chardonnay). After the wine has matured (for varying lengths of time – depending on the type of wine) we give the wine a bentonite fining (a natural clay product) for protein stabilisation and then filter before bottling.
Our rosado
Made in the same way as the white wines but from red grapes, which are given 6 – 12 hours skin contact to ensure the correct colour is obtained. Fermentation is in stainless steel tanks and then left on the fine lees for further flavour enhancement. After approximately 8 weeks the wine receives a bentonite fining before bottling.
Opening times
We are open every day by prior arrangement. Please telephone us on
96-558-1829 or 660-871169 or email us on info@peterarnoldwines.com
We offer cellar tours, visits to the vineyard, wine tastings & tapas.