Importers & Distributors of Fine Wines
A.I.S. Classic Imports
The Wines from Spain
The importance of tradition Strongly influenced in the past, there is evidence of vine growing and wine making dating back to the Phoenician and the Roman times. But it was in the Middle ages, when wines-making became linked with the monasteries which for centuries were responsible for its cultivation and improvement, that the people began to learn about and appreciate the excellence of great wines. Today, Spain is the third largest wine producer in the world and it has nearly 54 “Denominaciones de Origen”, the controlling committee that carries out rigorous inspections af all the different stages of wine making. Among “other” producing areas that do not have Regulatory Council but in some cases had a long tradition history in the making of the wines, which are known as “Vinos de la Tierra”. Varietals Local wine varietals are “Airen”, “Albarino”, “Godello”, “Macabeo-Viura”, “Moscatel”, “Palomino”, “Parellada”, “Pedro Ximenez” , “Treixadura”, “Verdejo” and “Xarello”. Local Red varietals are “Bobal”, “Carinena”, “Garnacha”, “Mencia”, “Monastrel”, and “Tempranillo”. Foreign varietals include “Cabernet Franc”, “Cabernet Sauvignon”, “Chardonnay”, “Gmay”, “Gewurztraimer”, “Merlot”, “Muscat d’Alsace”, ,”Pinot Noir”, “Riesling”, “Sauvinon Blanc”, and “Syrah”. Elaboration: The elaboration of the wines begins after the grapes have been selected and carried to the “lagar” in cases, in general, of no more than15 kgs each. Then the grapes are analyzed in order to determinate the sanitary conditions, the sugar content and level acidity. The grapes come in to the “Tolva of reception” (Hopper reception) where they are pressed. The paste obtained is submitted to vinification process, which varies depending on the type of wines. White wines are collected stainless steel hoppers, from which a gear takes them to the de-steamer, where the grape is separated from the stalk. Rubber rollers then gently break open the grapes and are crushed to begging extracting the must. The final must is obtained by pneumatic pressing. The wine is fermented in stainless steel tanks at controlled temperatures to obtain a high quality bouquet.  Red Wines making ‘s usual system is to de-stem and lightly crush grapes before they ferment in contact with the skims. This makes wines ideal for long aging processes. In a lesser degree the carbonic maceration is ued (fermenting the grape without de-esteeming the bunches), which makes for smooth, fruity red wines. Young wines undergo cold treatment in order to avoid possible precipitations (tartaric sediments). The wines are the fined with egg white, filtered and bottled.