Bodega Balcona

	Partal \| 37 Barricas \| Casa de la Cruz In Bodega Balcona we concentrate on producing soulful red wines of vintage and of modern, long vintage: Soul of the sexagenarian Monastrell, soul of the soil and the soul of our family’s annual efforts to improve the Partal and the 37 Barricas.

	Our leading and most complex wine, the one that has provided us with prestige and achieved acclaim in national and international specialist press is the: PARTAL Soil type: Chalky-clay, slatey. Harvesting: Manually in 20kg boxes with selection on-site and in the winery. Commencing the 2nd-3rd week of September and running through to the 2nd-3rd week of October. Partal case study: Monastrell of sexagenarian rootstock, Tempranillo, Cabernet Sauvignon, Syrah and Merlot ferment at an approximate temperature of 28º-30ºC for 7-10 days, with various daily manual overpumpings. Maceration time: variable according to the year of harvest: 15-21 days following fermentation. At 12 months, after pressing, we begin to design the wine. Marriage: red meats, game, matured cheeses. Tasting notes Beautiful ruby in color; generous bouquet of great distinction with hints of ripe black fruit, dried fruit and roasts; smooth entry, dense and oily. Serving temperature: 16-18ºC. Decanted and breathing for one hour is advised.

Our leading and most complex wine, the one that has provided us with prestige and achieved acclaim in national and international specialist press is the:

PARTAL

Soil type: Chalky-clay, slatey.
Harvesting: Manually in 20kg boxes with selection on-site and in the winery. Commencing the 2nd-3rd week of September and running through to the 2nd-3rd week of October.
Partal case study: Monastrell of sexagenarian rootstock, Tempranillo, Cabernet Sauvignon, Syrah and Merlot ferment at an approximate temperature of 28º-30ºC for 7-10 days, with various daily manual overpumpings.
Maceration time: variable according to the year of harvest: 15-21 days following fermentation. At 12 months, after pressing, we begin to design the wine.
Marriage: red meats, game, matured cheeses.

Tasting notes

Beautiful ruby in color; generous bouquet of great distinction with hints of ripe black fruit, dried fruit and roasts; smooth entry, dense and oily.

Serving temperature: 16-18ºC. Decanted and breathing for one hour is advised.

	Our second wine is: 37 BARRICAS (Barrels) This wine was so named because this was the amount of barrels produced in its first year. Although it’s a simpler wine it fully maintains the singularity of Bodega Balcona. Soil Type: Chalky clay, slatey. Harvesting: Manually in 20kg boxes with selection on-site and in the winery. Commencing the 2nd-3rd week of September and running through to the 2nd-3rd week of October. 37 Barricas case study: Monastrell of 30 year-old rootstock, Tempranillo and Cabernet Sauvignon, fermented at an approximate temperature of 28ºC for seven days with various daily overpumpings. Maceration time: 15 days following fermentation, followed by two months of periodic pressing and racking and then transferred into separate barrels. After seven months we begin with the wine’s design: Monastrell, Tempranillo and Cabernet Sauvignon. Marriage: Roasts, stews and casseroles. Tasting notes Red pomegranate color. Aromas of ripe fruit with spicy hints. A powerful mouth with a good and balanced composition of tannins. A long and inviting finish that encourages wine glasses to be replenished. Serving temperature: 16-18ºC. Decanted and breathing for one hour is advised.

Our second wine is:

37 BARRICAS (Barrels)

This wine was so named because this was the amount of barrels produced in its first year. Although it’s a simpler wine it fully maintains the singularity of Bodega Balcona.

Soil Type: Chalky clay, slatey.
Harvesting: Manually in 20kg boxes with selection on-site and in the winery. Commencing the 2nd-3rd week of September and running through to the 2nd-3rd week of October.
37 Barricas case study: Monastrell of 30 year-old rootstock, Tempranillo and Cabernet Sauvignon, fermented at an approximate temperature of 28ºC for seven days with various daily overpumpings. Maceration time: 15 days following fermentation, followed by two months of periodic pressing and racking and then transferred into separate barrels. After seven months we begin with the wine’s design: Monastrell, Tempranillo and Cabernet Sauvignon.
Marriage: Roasts, stews and casseroles.

Tasting notes

Red pomegranate color.
Aromas of ripe fruit with spicy hints.
A powerful mouth with a good and balanced composition of tannins.
A long and inviting finish that encourages wine glasses to be replenished.
Serving temperature: 16-18ºC. Decanted and breathing for one hour is advised.

	Casa de la cruz Collection wine Vineyard: Aceniche Valley. Soil type: Chalk-lime Varieties: Syrah 28%, Cabernet Sauvignon 28%, Merlot 28% and Monastrell 16%. Winemaking: Each variety is fermented separately for 10 days at a temperature of approximately 28ºC. Maceration: 25 days following fermentation. Separately transferred into new barrels of French Allier oak where the malolactic process is realized. 24 months total barrel time. Bottled: Two thousand three hundred and fifty bottled. 26 January, 2008. Tasting notes Cherry red color with violet hues. Concentrated and complex nose with hints of roast, enveloped in ripe fruit and with a light mineral tonality. The mouth is ample and enveloping, well structured, with licorice tones, very pleasant sensations, underlying fruitiness. Long and splendid finish. This wine will have a good bottled development allowing it to be enjoyed during its next eight years.

Casa de la cruz

Collection wine

Vineyard: Aceniche Valley.
Soil type: Chalk-lime
Varieties: Syrah 28%, Cabernet Sauvignon 28%, Merlot 28% and Monastrell 16%.
Winemaking: Each variety is fermented separately for 10 days at a temperature of approximately 28ºC.
Maceration: 25 days following fermentation. Separately transferred into new barrels of French Allier oak where the malolactic process is realized. 24 months total barrel time.
Bottled: Two thousand three hundred and fifty bottled. 26 January, 2008.

Tasting notes

Cherry red color with violet hues.
Concentrated and complex nose with hints of roast, enveloped in ripe fruit and with a light mineral tonality.
The mouth is ample and enveloping, well structured, with licorice tones, very pleasant sensations, underlying fruitiness.
Long and splendid finish.
This wine will have a good bottled development allowing it to be enjoyed during its next eight years.