Quality and tradition
For several generations in Bodega Gótica we have produced grapes in the municipality of Rueda.
The plantation is divided into 4 plots and carried out between 1983 and 2001.
Our Philosophy is to innovate, our objective is to offer a quality product based on the excellence of our work.
In 2004 we started the production of wines through 3 grape varieties, Verdejo, Tempranillo and Cabernet Sauvignon, with which we produce excellent white, rosé and red wines.
– OUR WHITE WINES –
– OUR PINK WINES –
– OUR RED WINES –
DENOMINACIÓN DE ORIGEN RUEDA
The Rueda Denomination of Origin was recognized on January 12, 1980 by order of the Ministry of Agriculture, being the first Denomination of Origin recognized in the Autonomous Community of Castilla y León, after several years working for the recognition and protection of its native variety : the Verdejo.
The Rueda Denomination of Origin has very favorable natural resources for the production of high quality wines, being an area specialized in the production of white wines, of wide international recognition. Likewise, since August 5, 2008, red and rosé wines are covered by the Rueda Designation of Origin, date on which the current OED regulations are published. Roll in the Official Gazette of Castilla y León.
The production area covered by the D.O. Rueda is located in the Community of Castile and Leon and is composed of 74 municipalities, of which 53 are located south of the province of Valladolid, 17 west of Segovia and 4 north of Avila.
The different cultivated grape varieties are distributed irregularly by the different municipal terms that make up D. O. Rueda. However, the vineyard reaches its highest concentration and intensity in the municipalities of La Seca, Rueda and Serrada. It is the vineyard of the Verdejo variety that occupies the largest surface
A NIGHT VINTAGE GETS OPTIMAL TEMPERATURE
SO THAT OUR GRAPES AVOID THEIR OXIDATION AND MAINTAIN
YOUR ORGANOLEPTIC POTENTIAL
The harvest is mechanized and nocturnal. 12-13 degrees, because it is when the enzymatic activity of the grapes is minimal, which prevents oxidation and keeps intact all its organoleptic potential. The temperature of the grape in the hopper is usually between 8ºC and 14ºC. The time elapsed from the start of filling the stainless steel tub until the grape is poured into the hopper of the cellar ranges between 50-75 minutes.
Vinification is carried out by cold criomaceration to achieve the solubilization of the wort aromas. The alcoholic fermentation is long lasting because the temperature at which it is made is 9.5-10ºC.
The winery has recent French technology and 240,000 BTU as it works with low temperatures. The filtration is tangential and is done only once to maintain the quality of the wine.