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APRENDE CURIOSIDADES DEL MUNDO DEL VINO Y ENTÉRATE DE NUESTRAS NOVEDADES

REFLECTIONS ON THE 2023 HARVEST AT PRADOREY

2023 HARVEST AT PRADOREY   CLIMATOLOGY In the world of wine, we often say that the most beautiful aspect is that each vintage allows us only to aspire to achieve the best that nature offers at the end of each cycle. Last year, around this time, we spoke of 2022 being a highly challenging harvest. As for 2023, it has been even more challenging! We began with two frosts in April and May, which led to a loss of 50% of the production. This was followed by rains in late May and early June, which in some cases were extreme and challenging to manage. Additionally, the notorious DANAs further complicated the scenario.   PRODUCTION In total, just over 1,200,000 Kg were harvested from the 158 plots that make up our vineyard, resulting in an average yield of approximately 2,500 Kg per hectare.   THE WINES There is a famous Latin proverb attributed to Virgil, “fortune favors the brave,” and perhaps that’s why we started the harvest very early. We were conscious that challenging harvests don’t allow for shortcuts, and bold decisions are essential. It is also often said that good crews are genuinely known in storms. In the face of

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Wine as a Heart Health Partner: From France to Burgos…

Wine and Health The pairing of these two words is unsurprising, isn’t it? Wine has often been touted as healthful when consumed in moderation, beneficial for the heart if limited to a glass, a potent weapon against diabetes and cholesterol: the secret of the long-lived. But how true are these claims? Let’s not succumb to generalities and clichés; health is a serious matter that demands precision.   The French Paradox… Years ago at Pradorey, we began to delve into the work of Roger Corder, a professor at Queen Mary University of London, author of “The Wine Diet” translated into over 25 languages, and a keen researcher of the so-called “French paradox”. This refers to the puzzling nutritional fact that the French population, despite a diet rich in animal saturated fats, has a remarkably low mortality rate from cardiovascular diseases compared to the rest of Europe. In 1994, Serge Renaud, a research director at INSERM in Bordeaux, postulated in an article for the prestigious Lancet journal that moderate wine consumption could counteract the impact of these saturated fats.After years of research, Professor Roger Corder discovered that this French paradox wasn’t uniformly observed throughout France. Instead, it was more pronounced in regions

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HOW HAS THE PANDEMIC AFFECTED US?

Fernando Rodríguez de Rivera Cremades, grandson of founder Javier Cremades de Adaro and third generation at the helm of our winery, took over as general manager in 2007. He immediately had to deal with a financial crisis that undoubtedly helped him to keep a cool head during the next big downturn: the pandemic. However, daring to believe in oneself, as one can read on the label of our Adaro, the wine that is a tribute to our grandfather is a determining factor when it comes to entrepreneurship. And also the learning that comes from each mistake and never losing sight of the company’s ultimate goal. That is why, during these bad times, he has reinforced the vision of our brand, Pradorey, rather than changing it. We remain true to ourselves and never enter into price wars. We are committed to value-added products focused on the end consumer, so we can convert our customers into fans of our brand. We retain planned investment, even if that may seem a little crazy, in products such as our white wine cellar and new plantings. We maintain, and even expand, the number of employees on our team; a fundamental part of this great family.

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AGEING WINE WITH CRIADERAS AND SOLERAS: THE SECRET TO MAKING GREAT WINES

There are many ways to make wine, but there is only one that is able to overcome time so that it is the soil, the vineyard and the grape that transcends. Subsequently the Solera ageing process begins. OXIDATIVE AGEING VS BIOLOGICAL AGEING It is clear that ageing is one of the most important factors in determining the quality of a wine. If done correctly, it will provide new sensory characteristics, achieving greater complexity and character in the final result. Oenologically, there are two main types of ageing: oxidative ageing, which, as its name suggests, takes place in the presence of oxygen, and biological ageing, in the absence of oxygen. There is a third way that mixes both for a very defined type of wine (amontillados and palo cortados, for example). STATIC AGEING VS DYNAMIC AGEING In the same way, another type of classification can also be established depending on the mobility of the wine during its presence in the barrel. Thus, we can speak of static ageing, in which the wine of a given vintage remains in the same barrel for the time stipulated by the winemaker, or, on the other hand, there is the Criadera and Solera system, which is dynamic. In this system, wines with different degrees of ageing are blended in order to maintain certain characteristics in the wine for whole decades, as it results from combining all the vintages since the foundation of the ‘soleraje’, as it is called. CRIADERA AND SOLERA SYSTEM This is a model in which the barrels (or butts in the case of sherries) are arranged in rows, each of which has a specific ageing group. The bottled wine is taken from the row of barrels closest to the ground, called ‘solera’; an operation known as ‘saca’. The amount of wine removed is restored with the same amount from the first criadera above. The task of replenishing the barrels with wine from the next row up is called ‘rocío’. The wine taken from the first criadera is replenished with wine from the second criadera and so on, until the youngest criadera is reached, where the base or ‘sobretablas’ wine from the latest vintage is employed to top it up. In short, each year, an amount of wine is removed from the oldest barrels, the solera, and the stack is refilled with the most recent wine, so

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copa de vino

Ultimate Guide to Recognizing Wine Flavors

No matter what the occasion is, drinking wine is something that we all prefer! Wine is a complex drink and it’s essential to identify the organoleptic characteristics. Wine tasting is all about visual evaluation of the beverage, an olfactory evaluation of the bouquet and aromas, and finally; the gustatory evaluation of the wine flavors. If you’re a true wine lover or you are fond of wine tourism, you should always know the tricks to identify the flavors of wine. This would help you recognize the right flavor you’re having and that’s something great! Here are some simple ways: The Sense of Taste Generally speaking, humans can usually recognize four basic flavors and all of them are helpful when it comes to recognize the flavor of wine. Sweetness: This pleasant flavor is caused by the presence of sugar in the beverage. Easy to imagine, it defines the sweetness of the wine. Acidity: Obviously acidity doesn’t provide a pleasant feeling and is caused by the acids present in the wine. This flavor causes salivation. Sapidity: Another pleasant flavor in the list, sapidity refers to the presence of mineral salts in wine. The flavor contributes to the softness of the wine. Bitterness: Bitterness

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