Bodegas Venta La Vega Adaras Aldea 2020
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2019-
James
Suckling
In the foothills of the legendary mountains of Almansa, known as El Mugrón, are the largest single planting of the Garnacha Tintorera vines in Europe. This privileged location has abundant water and excellent soil, with a micro-climate that guarantees conditions suitable to the organic production of the singular wines of Bodegas Venta la Vega Territorio Ecologico. The estate includes more than 850 hectares of organic farm land in the mountainous limestone soils of Almansa. Altitudes of 1200 meters encourage the creation of distinct, natural micro-climates that enable the land to be farmed without the use of any chemical treatments or additives.
This is a personal project of the renowned oenologist from the Bierzo region, Raúl Pérez. José Ángel Martínez, who made his winemaking fame, much like Laura Ramos, on the Envinate project, works closely with Raúl managing the daily operations. Venta La Vega’s greatest expression is found in “Ternario,” a limited collection of three progressively more evolved organic wines that are all based on the essence of the native variety, Garnacha Tintorera.
Venta la Vega also produces the delightful introductory “Adaras” range. Wines with a distinct flavor that blend the Garnacha Tintorera and Monastrell varieties, a combination that offers a magnificent interpretation of the Almansa region.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
The Moors gave it the name, ‘Manxa,’ which fittingly means ‘parched earth.’ La Mancha, the largest Spanish wine producing region in all of Spain, is one of its hottest and driest. Sturdy and drought-resistant white varieietes like Airen, Viura and Verdejo thrive in this environment.