3. “A single principle lies behind the entire process: loyalty to the grape” - Fernando Remírez de Ganuza

5. Founded in 1989 by Fernando Remírez de Ganuza, the estate is located in the village of Samaniego, at the foothills of the Sierra de Cantabria, in the heart of the Rioja Alavesa. Fernando, previously the largest vineyard broker in the region, now owns 104 hectares of vineyards spread across more than 100 plots in the Rioja Alavesa, where the average vine age is 60 years old. Bodegas Remírez de Ganuza’s quest for perfection is reflected in his very strict selection procedures and pioneering winemaking techniques. He was the first to harvest in small baskets in the region, and also the first to separate out the shoulders and tips of the bunches to preserve only the best grapes for the top wines. The shoulders are richer in colour and tannins, and so on the sorting table these are taken off, and destemmed for making the reserve wines. Pressing of the Transnocho red takes place with a water bag that is placed into the tank at the end of fermentation once the free run juice has been drained. For the other reds, basket presses are used, but these are protected by wrapping the outside in polythene to try to avoid oxidization. New oak is exclusively used for ageing wines. Eight different coopers supply barrels, of which 85% are French and 15% American. Background

7. Rioja Grape Varieties: Red: Tempranillo, Garnacha (Grenache), Mazuelo (Cariñena or Carignan), Maturana Tinta, Cabernet Sauvignon (only for Marques de Riscal) White: Viura, Malvasia de Rioja, Garnacha Blanca, Tempranillo Blanco, Maturana Blanca, Turruntés, Chardonnay, Sauvignon Blanc, Verdejo Soil: chalky-clay, ferrous-clay and alluvial Geography: Northeast Spain centered in Logroño, along the Ebro River. Rioja Alta: Ebro valley west of Logroño Rioja Alavesa: North of the River Ebro in the Basque province of Alava. Rioja Baja extends from Logroño south and east Viticulture Vineyards tend to be small and interspersed with other crops. Vines used to be free-standing bush vines trained into low goblets New vineyards mostly trained on wires Official DO yield limits are 63 hl/ha for whites and 45 hl/ha for reds

9. Rioja Aging Wines or Aged in 225-litre oak casks, with periodic rackings, followed by a further period of bottle ageing depending on the category of the final wine: Young/Joven: Wines in their first or second year Crianza: Wines which are at least in their third year, having spent a minimum of one year in casks (6 months for whites) Reserva: Selected wines aged for a minimum of 3 years, with at least one year in casks (2 years, with at least 6 months in casks for whites) Gran Reserva wines: Selected wines which have spent at least 2 years in oak casks and 3 years in the bottle. For white wines, the minimum ageing period is 4 years, with at least one year in casks.for reds

11. Year Founded: 1989 Proprietor: Fernando Remírez de Ganuza Winemaker: Fernando Remírez de Ganuza Vineyard Area: 104 hectares Annual Production: 200,000 bottles Varieties Cultivated: Tempranillo, Mazuela, Viura, Malvasia de Rioja Wines Erre Punto Blanco Fincas de Ganuza Rioja Reserva Remirez de Ganuza Rioja Reserva Vina Coqueta Rioja Reserva Transnocho Key Facts

13. Variety: Viura 70% Malvasia 30% Average Age of Vineyards: 50 years Soil Type: limestone & clay Elevation: 600 meters above the sea level Exposition: South-North Harvest Date: mid-September Average Yield: 30 hl/ha Fermentation Method: Must obtained by extraction from with a Rotorferementer without pressing followed by fermentation in 100% French Oak barrles Duration and Aging Method: 8 months barrel ageing in 100% French Oak Remírez de Ganuza Blanco

14. Variety: Tempranillo 90% Graciano 10% Average Age of Vineyards:40 years Soil Type: Limestone & clay Elevation: 500-600 meters above sea level Exposition: South-North Harvest Date: End of September Average Yield: 40 hl/ha Fermentation Method: 72 hours cold maceration pre- fermentation & 15 days fermentation in contact with skins Duration and Aging Method:24 months Barrel Age 80% French 20% American Oak + 48 months bottle Age before release Alcohol Content:14.50% Acidity:5.41 g/l Residual Sugar: 2.0 g/l Annual Production: 36,000 bottles First Year of Production: 1997 Finca de Ganuza Reserva

15. Variety: Tempranillo 90% Graciano10% Average Age of Vineyards:60 years old Soil Type: Limestone & Clay Elevation: 500-600 meters above sea Level Exposition: South-North Harvest Date: End of September Average Yield: 30 hl/ha Fermentation Method: 72 hours cold maceration pre- fermentation & 15 days fermentation in contact with skins Duration and Aging Method:26 months Barrel Age 80% French 20% American Oak + 48 months bottle Age before release Alcohol Content: 14.5% Acidity: 5.53 g/l Residual Sugar: 1.9 g/l Annual Production: 60,000 bottles First Year of Production: 1992 Remírez de Ganuza Reserva

16. Variety: Tempranillo 90% Graciano10% Vineyard Site: Vina Coqueta Average Age of Vineyards:45 years old Soil Type: Limestone & Clay Elevation: 550 meters above sea Level Exposition: South-North Harvest Date: End of September Average Yield: 35 hl/ha Fermentation Method: 72 hours cold maceration pre- fermentation & 15 days fermentation in contact with skins Duration and Aging Method:24 months Barrel Age 80% French 20% American Oak + 48 months bottle Age before release Alcohol Content: 14.5% Acidity: 5.44 g/l Residual Sugar: 2.1 g/l Annual Production: 18,400 bottles First Year of Production: 2005 Viña Coqueta Reserva

17. Variety: Tempranillo 90%, 5% Viura, 5% Graciano Average Age of Vineyards:60 years old Soil Type: Limestone & Clay Elevation: 500-600 meters above sea Level Exposition: South-North Harvest Date: End of September Average Yield: 30 hl/ha Fermentation Method: Fermentation in small steel tanks steel and French oak vats of 7000 liters. An innovative extraction technique produces Trasnocho via a system using a PVC water bag and inserted into a large wooden tank to press the skins, thus releasing 70% of the wine contained while preventing any friction between the skins and therefore oxidation of the wine. The pressure reaches 2–3 bars, as opposed to 5 bars in a pneumatic press. Duration and Aging Method:22 months in new French oak Alcohol Content: 14.5% Annual Production: 18,000 bottles First Year of Production: 1992 Transnocho

18. http://www.remirezdeganuza.com/videos/Web_8_Trasnocho.ogv

21. “One of the star producers in Rioja is a relatively new one. Remírez de Ganuza have only been going since 1989 (first wine was in 1992), but they are already among one of the most celebrated of all producers in the region. This is often seen as a modern winery, but they would claim that they are not modern or traditional; rather, they are just trying to do the best with what they have.” - Jamie Goode, WineAnorak

22. “Fernando Remirez de Ganuza needs no introduction. In some ways, he reminds me of Gerard Perse of Chateau Pavie in terms of his determination, unwillingness to compromise and singular vision. Fernando has already won acclaim for his wines that are created in his state-of-the-art facility in the village of Samaniego.” -Neal Marten, The Wine Advocate

23. Fincas de Ganuza Reserva 2007 90 points: The 2007 Finca de Ganuza Reserva has a little more vivacity and richness on the nose compared to the 2006, with scents of blackberry, vanilla and baked black cherries. The palate is medium-bodied with supple, rounded tannins. It is very pure and fine; although the finish is needs just a little more flesh to counter the somewhat obdurate tannins. Remírez de Ganuza Reserva 2007 95 points: The 2007 Reserva has a lovely, rounded, sensual bouquet with kirsch, crushed strawberry, vanilla and a faint tang of marmalade. The palate is medium-bodied with rounded, sensual tannins. It is very well-balanced and pure. There are layers of new oak towards the finish, but here I find it singing from the same hymn book as the intense fruit. There is a sense of completeness and composure to this outstanding Reserva. Viña Coqueta Reserva 2007 91 points: The 2007 Vina Coqueta has a more personable nose than the 2005 and 2006, exuding a little more warmth and charm, with rounded wild strawberry and licorice scents. The palate is medium-bodied with supple tannins, good acidity and it handles the new oak better than the 2006, offering more fleshiness and a silky texture on the finish. -Neal Marten, The Wine Advocate