[Cosecheros y Criadores][Wine Reviews][Where to Buy]

Today, Cosecheros y Criadores, S.A. continue to bet on tradition combined with their ability to cut their own path, taking tyhe best of what is available to blend with their traditional ways. Today, trendy wine fashion, strict regulations, and often, even the highly-sophisticated techniques that are employed, limit the wine makers' and growsers' originality and creativity. We rebel against these constrictions, which we consider absurd, and we have decidedto make our wines to our own taste; as always, authentic and natural, with the influence of the traditional wine-making methods, and using the large potential of varieties which are offered in our country's vineyards.

Thus begins the sory of Casa Solar, with the centernary experience of Cosecheros y Criadores behind these excellent wines.

Grape Varietal Grown: RED-Tempranillo, Mazuelo, Garnacha. WHITE - Viura, Malvasia.

Barrel Aging - 4,000 American oak barrels in climate controlled conditions.

Bottle Aging - 2 million bottles in climate controlled conditions.

Annual Production - 500,000 cases of which 90% is red and 10% is white and rosé.

Winemaker's Notes

Casa Solar Blanco
Grapes: Viura (Rioja) 50%, Viura (Macabeo) 50%.
Alcohol: 11.5% Vol.
Aging: Fermented in stainless steel tanks at 18ū C.

Casa Solar Rosado
Grapes: Garnacha 90%, Viura 10%.
Alcohol: 12% Vol.
Aging: Traditional Saignee method with the juice left in contact with the must for 12 hours. Fermented in stainless steel tanks at 16ū C.

Casa Solar Tinto
Grapes: Tempranillo 30% (Rioja), Cencibel 50%, Garanacha 20%.
Aging: Destemmed grapes fermented in steel tanks. Aged one year in American oak.

Casa Solar Plata
Grapes: Tempranillo 85%, Garanacha 15%. Vineyards in Sacedon-Mondejar.
Aging: Destemmed grapes fermented in steel taknk. Aged 9 months in American oak barrels. Left in the bottle for an additional 9 months before releasing.

Casa Solar Oro
Grapes: Tempranillo 90%, Garanacha 10%. Vineyards in Rioja and Navarra..
Aging: Destemmed grapes fermented in steel taknk. Aged 14 months in American oak barrels. Left in the bottle for an additional year before releasing.

* Note: these are generalizations that may vary from vintage to vintage.