Elaboration and ageing
All traditional wine is the wonderful result of the fermentation of the sugar in the grapes. At Bodegas Comenge, in our sincere endevour to defend biodiversity in our vineyards and make a unique wine that reflects this diversity, we have searched for and found, in our grape’s skins, a natural native yeast for fermentation that enhances the best of Tempranillo: its color, its aromas, its velvety structure.
It is not an easy task to use a non-industrial yeast in the fermentation of red wines. But it is our sincere desire to develop an authentic chauteau wine, far away from conventional industrial processes, turning adversity into opportunity, devising a new model of fermentation of red wines. During the first phase of the process, we work the must separately and cold macerate the skins and seeds of grapes, thus extracting the best from each grape. This particular method of production, currently patented, allows us to guarantee an effective application of the selected yeast in the fermentation of our red wines.
Bodegas Comenge makes wines for aging, which are aged for at least one year in oak barrels. Thanks to the slow aging in oak, the wine's color will remain stable for many years, and the grape tannins are silky to the palate. Inside the winery, in our aging cellar, we have more than 450 barrels, about 400 are French oak barrels, and about 50 are American oak.
Quality grapes deserve quality barrels, the best oak. We know the master coopers who are behind our barrels and they know well our wines and our style. Our work hand in hand with them allows us to use the best barrels suited for each type of wine, since each is different. And there, sheltered by the best wood, is where we get the maximum expression of each terroir, obtaining wine able to continue to substantially improve over the years.
We want to make wines that make you can enjoy; round, velvety, harmonious and balanced from the moment they reach the market.
