Palacio de Monsalud

Licorice and vanilla aftertaste. Breeding There are different ships where, in the darkness and silence of the facilities still wines stay required processes both in barrel and in bottle. The barrels, mostly new, have a capacity of 230 liters hand-crafted American oak precedent of the Missouri and Ohio. Inside these barrels, begins the aging of wines and, in them, stabilize and transfer the peculiar taste of oak with all its nuances occurs. After the aging time wood, pass wines to bottling, where they are subjected to rigorous quality control plugs. Bottles with defective corks are removed immediately. Finally, begins the stage of harmonization in the bottle, where the wine develops its bouquet tuned in a reducing atmosphere, softened and rounded in proportion to their breeding time before marketing.  Elaboration After a meticulous control of the maturation of each of the varieties and once the optimum ripeness of the grapes reached for producing red wines, it proceeds to the manual harvest and separate from each. Once in the winery, the grapes are subjected to new quality control for further selection. After completion of stemming and crushing the grapes, the grapes are transferred through stainless steel pipes into modern self-emptying tanks for maceration of the skin in wine, and thus extract all the properties and color of them. while the fermentation of sugars in a controlled and occurs naturally. The time maceration of the skins or skin and the fermentation temperature are carefully chosen depending on the grape variety. For fermentation, processing our warehouses have a capacity of 8,000,000 liters in different sizes of deposits. All are provided with cooling jackets to control the temperature at which the fermentation.  La Bodega In the late nineteenth century was born Alfonso Iglesias Infante, founder ALCOHOLES IGLESIAS Family Group, which comprises the winery VIÑA Foster EXTREMEÑA. From very young it was dedicated to growing grapes and making their own wines in Almendralejo, capital of the region called TIERRA DE BARROS. Today this family holding account, with a large area of ​​vineyards and three wineries owned winemaking located in different villages in the area. Four devoted to growing grapes and making wines, generations have managed to place them in international markets of fifty-seven countries, quality guaranteed by obtaining for their brands being, of the most prestigious awards in the world ( "Vinitaly - Italy", "Challenge International du Vin - France", "Vinoforum - Slovakia", "Vinandino - Argentina" "Mondial du Vin - Belgium", "Selections Mondiales Montreal - Canada", "Vinovita - Croatia "," International Wine and Spirit Competition - England "," Cidade do Porto - Portugal "," International Wine Challenge - England ", etc.).  the Vineyards In the vineyards, the Tempranillo, Garnacha, Cabernet Sauvignon, Merlot and Shiraz varieties mature in a clayey soil subjected to a controlled heat stroke through proper pruning, with low rainfall that usually does not exceed 400-500 ml. annually. Strains planted in shallow and infertile soils to achieve lower production in favor of higher quality grapes are not watered at any time of the year. Thus, the decrease in tannin, basic elements is prevented to achieve excellent breeding. It also dispenses with herbicides and pesticides. The prunings are subjected to strains in winter and summer are carried out carefully and meticulously care. Once grape sprouted before occurring the veraison, are discharged from some fruits to increase the quality of the grapes remaining on the plant. These efforts will decrease the performance of the vineyards to keep them in proper production, in order to obtain grapes with the degree, acidity and tannic structure optimal for further processing and aging of wines. Aging: 12 months in American oak barrels and the rest of rest in the bottle.