Personality comes from the vineyard
The bodega’s winemaking philosophy is based on a control of the vineyard by establishing the capability of each wine beforehand and monitoring its evolution from the beginning (its pruning) up to its appropriate maturation. The bodega follows classical criteria in its winemaking and ageing methods, adapting them to the possibilities offered by the new wine technologies.
As a result, we obtain wines with a marked personality: modern wines that originate from the tradition of the vineyard and the youth of the bodega, wines that are strong but also embody the delicate touch employed in the entire process and that are a true reflection of the whimsical climate of the different vintages.
At Bodegas Obalo, the harvest is always carried out manually. Once the grape reaches the winery, it enters a cooling chamber for 12 hours, which guarantees its quality and avoids any microbiological risks. Subsequently, a meticulous selection is carried out in two consecutive tables: starting with the clusters and then with the de-stemmed.
Obalo, fruit and freshness. The youngest wine in the winery undergoes a cold maceration for 48 h with the aim of extracting the varietal aromas and colours of fresh fruit that are so characteristic of the Tempranillo variety. After it ferments, a gentle pressing is carried out. The malolactic fermentation takes place partly in new French oak barrels, where it ages for 4 months, and partly in vats, with the purpose of maintaining the fruitiness and freshness of a young wine wrapped by the wood.
Obalo Crianza: Grapes with a slow and long maturation in the vineyard. This wine is made with grapes that undergo a long and slow maturation in the vineyard and which we await with patience. Subsequently, as the vines have different characteristics due to their location and conditions, they are vinified separately in small groups to extract their different qualities. After a slow fermentation and a series of pumping over cycles, it is left to macerate with the aim of extracting the maximum ageing potential until it is pressed following tasting criteria.
The malolactic fermentation, in this case, is carried out for twelve months in French oak barrels from different cooperages and with different chars, both new and reused once, twice and up to three times. This enables a slow integration of the wood’s qualities that strengthens, without masking, the virtues of the fruit and widens the scope for employing different coupages.
Obalo Reserva, maximum respect for the oldest vineyards. In Obalo Reserva the older vineyards are fermented individually by means of microvinifications, and the barrels chosen from the range of cooperages are those that best suit the vineyard and the characteristics of the vintage. They are aged in these barrels between 12 and 18 months. Once blended and bottled, the wine remains in the wine cellar as long as required.