The grapes to produce Garnacha “Vinas de Miedes” Bodegas San Alejandro were destemmed and the uncrushed grapes were macerated for two weeks at low temperatures to extract colour, aromatics and flavour. Fermentation took place with a neutral selected yeast. Garnacha “Vinas de Miedes” Bodegas San Alejandro went through malolactic fermentation in underground concrete tanks, with lees contact which added texture, before being matured in stainless steel and concrete tanks for three months.
The grapes to produce come from dry farmed Garnacha vines, from various plots surroundingthe village of Miedes. The extreme climate of hot days and cool evenings promotes a long, ripening period concentrating the flavours and aromatic complexity of the grapes. The soils are varied: limestone, red clay and colluvial rocks, with each terroir imparting subtle complexity to the wine. The vines are a combination of traditionally bush trained vines and Vertical Shoot Positioning (VSP) training method. The vineyards are farmed with respect for the environment; the soils are ploughed and the vines are cultivated sustainably. In conversion to organic cultivation.
Bodegas San Alejandro is a leading Garnacha specialist based in the heart of the Calatayud appellation in Aragon, Northern Spain. The cooperative was founded in 1962 and today it has 150 growers, with 1,200 plots covering 950 hectares of vineyard. Garnacha has adapted to suit the extreme natural conditions of the area; the vineyards are situated at elevations of up to 1,100 metres, with contrasting hot days and cool nights. The elevation provides good air circulation, promoting vineyard health which has enabled the vines to be traditionally cultivated in a very natural way and with limited use of treatments. From 2019, Bodegas San Alejandro is converting to organic status.