In recent years the word sustainability has been gaining momentum. We hear it more and more, but what exactly is this term about? Today, in our weekly article, we will be talking about how we understand the word sustainability and what work we carry out in our winery in order to contribute a grain of sand to the ecosystem.

Sustainability for Bodegas Loli Casado is a very broad concept that encompasses many aspects that influence the environment in which we operate. We can start by mentioning the way we work the vineyard, not using herbicides to control weeds or using organic fertilizers instead of mineral fertilizers. What is clear is that we believe that everything should be done with the least possible impact on the ecosystem, from the work in the fields, to the winemaking process and even the visits to the winery.

Although it is true that we do not make organic wines, for the moment, many of the processes we carry out follow the established guidelines for making these wines.

Throughout the development of the vine, we carry out tasks such as stripping and leaf removal to favor aeration and sunlight exposure of the cluster and thus reduce the risk of diseases. We also reduce phytosanitary treatments to a minimum, extending the application periods according to weather conditions.

We carry out a minimum tillage of the soil, avoiding soil erosion. The loss of topsoil is a serious problem that can affect the future of our vineyard and any other crop.

In addition, we maintain the soil, irrigation ditches, and walled areas that are found in our plots, favoring a favorable habitat for the development of the microfauna necessary for the self-control of pests and insects.

We maintain and plant native trees such as olive trees, holm oaks, kermes oaks, etc. where reptiles, small mammals and birds are sheltered and contribute to the necessary balance. In addition, we act on aspects such as lower fuel costs by reducing mechanical work on the farm.

In the winery, we have minimized expenses by adapting the lighting to LED or low-consumption systems. We have also reduced water consumption by studying how to clean tanks, hoses and barrels using less water.

We have initiated steps to use recyclable cardboard, grouping of auxiliary materials such as glass, capsules… and thus reduce our stocks.

All this keeps alive our conviction that everyone can contribute in their own way to a sustainable environment, and in this way we will be able to continue making our wines with little impact on the ecosystem of the area.

That said, this is the end of this article. Next week we will talk about visual and sensory control of grape ripening. If you enjoyed this article, we invite you to stop by our YouTube channel, where every Saturday we upload a video addressing the same topic as here in greater depth.

The entry SUSTAINABILITY: WHAT IT IS AND HOW WE CONTRIBUTE was published first in BODEGAS LOLI CASADO.

POLUS RESERVA, AGED IN VAT

With the end of the harvest comes the beginning of the elaboration and the musts have already begun to ferment. Usually the wines are fermented inside stainless steel tanks, except for some of special elaboration as the one we are going to mention today. In this case, the elaboration of the Polus Reserva is done inside 5.000L French oak vats.

FROM THE VINEYARD TO THE VAT

“Every year, the grapes of our oldest vines wait nervously to be harvested in order to make the fermentation inside the vats”.

Each year, we pick the small bunches provided by our older vineyards of 70 to 80 years. These are vineyards formed by vines rooted in poor soil where roots and stone coexist, providing a yield of 4,200 kg/Ha.

For these delicate clusters we have chosen 5,000 liter French oak vats where we will carry out the fermentation. We have decided to do it directly in wood so that the symbiosis, or assembly, between grape and wood takes place from the beginning. In this way, the wood is part of the personality of this Polus Reserva from the beginning.

“BAZUQUEANDO”

“During the process, the skins have the mania to float over the must, and we have to punch them in order to mix them so that the must can extract its color and aromas”.

After filling the vats, two layers are formed. The first, a lower one containing the must rich in sugars and with little color in the first days. The second one, at the top, where the skins are floating forming a compact layer called “sombrero”.

To obtain a good wine, it is necessary to mix both layers so that the skins are moistened. In this way, the must, while fermenting, captures aromas from the skins and darkens in contact with the skin pigments. This maneuver is carried out by repeatedly dipping a puncher that gently breaks the cap, mixing both layers during the days that the fermentation lasts.

SOFT PRESS

“When the fermentation is over, we take out the wine and press the skins to release the wine they have trapped inside”

When the grapes have finished fermenting and the wine has an intense color, it is time to separate the wine from the pips and skins.

To do this, the lower tap of the vat is used to decant or remove the wine from the interior due to its weight.

After thiat, we open the door where we take out the solid parts with the help of a fork or sackcloth. These skins are taken to the press, where with a gentle pressure, it finishes extracting the wine they contain.

AND NOW, TIME TO WAIT

“Then the wine waits patiently for 11 months in the vat, 18 months more in the barrel and finally another 18 months in the bottle until it becomes Polus Reserva“

We already have the freshly finished wine. A powerful wine, untamed, that returns to the vat where for 11 months it begins to show its personality, evolving slowly and softening its edges.

Later it will fill the French oak barrels for 18 months, where the wood provides structure, tannins, and fine aromas of spice, tobacco, chocolate, mint…

Finally, another 18 months in the bottle achieve the magic of softening the structure and power, rounding and assembling its shades, achieving that harmony that characterizes it.

The next vintage has already begun to mature in the vats of Bodegas Loli Casado. Meanwhile, we can only invite you to enjoy this Polus Reserva at your favorite time of day.

Jesús and Loli

The entry POLUS RESERVA ELABORATION was published first in BODEGAS LOLI CASADO.