The cave, as such, is more than 600 years old, its use as a winery goes back more than 300 years and like all the subterranean cellars-cave of Laguardia it is inside the urban helmet, in its subsoil, at a depth of about 8 meters below the level of its streets, for which the circulation of vehicles is not allowed.
The San Pedro Family produces wine in Laguardia, Rioja Alavesa for over 500 years. There are records of this in several ecclesiastical documents about the surname San Pedro in the region since the 15th Century.
The present name, Bodegas Carlos San Pedro Pérez de Viñaspre, was adopted on 1981 when the “Denominacion de Origen Calificada Rioja”, the entity that rules all Rioja wines, was created as today we know it. At that moment Carlos San Pedro Pérez de Viñaspre was the owner, producing young wine as winemaker since 1960 although before that time he helped his family on the wine making process, his ancestors were awarded for their young wines in the region on 1932 and 1955.
The winemaking process in our winery is carried out with the ageing process in mind for each type of wine, for young wines we use the traditional method of elaboration in the area, Carbonic Maceration, and for the aged wines the Bordeaux or Destemming method.
The whole bunches of grapes enter and ferment whole, without crushing them in the fermenting tanks for about 8-10 days, then the traditional treading of the grapes is done to extract most of the wine before proceeding to its “descube”, that is, extract the “skins” and take them to the press.
BORDEAUX or DESTEMMING
The clusters of grapes pass through a destemmer that proceeds to separate the grains from the scrap and once said grains are loose they are broken. These loose and broken grains is what is introduced into the wineries to ferment for about 8-10 days. After this time, the wine is extracted and then the “skins” are taken to the press.
In both methods the pressing of the grape is done in a vertical hydraulic press of small volume with which the wine is extracted slowly and not much pressure in order not to break the structure of “skins” and pips to obtain quality wines. Obtaining after all the process of elaboration 3 types of wine coming from each tank, these types are known as: “Lagrima”, “Medio” and “Corazón”
The ageing process for our wines is carried out in American and French oak barrels, where the wine remains between 20 and 32 months in this time the corresponding racking.
These barrels are distributed between our underground cellar, distributed by the different “calados”, and the modern winery, in the ageing room, in both cellars we maintain the optimal temperature and humidity conditions for its conservation.
At the moment we own more than 200 oak barrels full of wine selected for their conditions to stay in the barrel. That wine will remain in the barrel until it is bottled, at which time we will introduce it into our bottle racks to make it age in the bottle. These bottle racks are located in the underground cellar, in different “calados”, where the bottles will be allowed to rest in the best conditions until they reach the market.
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Viñasperi Reserva 2014
Light colored with a reductive profile in the nose, with notes of yeasts, toasted sesame seeds and some meaty nots.
The palate is polished with light flavors of red fruit and similar sensations in the nose. Drink now to 2024.
Viñasperi Seleccion 2010
24 months ageing in bottle, this 100% Tempranillo exhibits cherry flavors with beautiful aromas of fresh fruit.
The palate is clean and soft and extremely well balanced. The finish has just a hint of silky tannin and oak.
Viñasperi Gran Reserva 2011
Carlos made this Gran Reserva of 100% Tempranillo which spends 30 months in American Oak (80%) and French Oak (20%) then another 42 months in the bottle. Cherry red color.
Classical nose with red fruit and sweet spices. Cherries, raspberries, vanilla, cinnamon, cloves and nutmeg with clear flavors, polished tannins, good acidity and slightly drying finish.
Carlos San Pedro 2011
Raised in French and American oak for 28 months revealing a dark cherry and balsamic aromas.
The palate is well balanced with sturdy, but fine tannins. Really impressive balance and a finish composed of dark cherry, spices, orange and a touch of chocolate.