Importers & Distributors of Fine Wines
A.I.S. Classic Imports
Aging: Aged red and whites are a symbol of dignity aimed at people who can appreciate their quality. Mature wines undergo a different process. Once the malolactic fermentation is over, a first racking takes place. The wines are taken to 225 litter barrels where –as well as a series of complex reactions between the wine and the wood and the wine components themselves- a natural process of decantation occurs. About every 7 months there is a racking: each barrel is emptied, leaving the solid matter at the bottom, and then washed with pressurized water. The wines is placed back in the barrels and eventually it is fined with egg white. If necessary, a light filtering takes place before bottling. Once in the bottle, the wine will rest in horizontal position while a natural process of what we could call “ageing in a reducing medium” occurs. Types of wine: The types of wine are classified according to the aging process they have undergone. “Crianza” Wine in its third year, matured for at least one year in oak cask. Whites: Total period of 24 months, of which at least 6 to 12 months is in oak and the rest in the bottle. Reds: Total period 24 months, of which at least 6 to 14 months is in oak and the rest in the bottle. “Reserva” Whites: Carefully selected wines aged for at least three years, of which at least one is in oak cask. Total period 24 months of which spent 6 months in oak and the rest in the bottle. Reds: Total period 36 months, of which 12 months are spent in oak and the rest in the bottle. “Gran Reserva” belongs to great vintage’s wines, which have been aged at least 2 years in oak cast and 3 years in bottle. Whites: Total period 48 months, of which at least 6 months in oak and the rest in the bottle. Reds: Total period 60 months, of which at least 24 months are spent in oak and 36 months in the bottle. It should be stressed that these periods are required minimums demanded by th Regulation Council of the “Denominacion de Origen”.In practice, each wine-maker prolongs the ageing be gone these minimum periods in either cask or bottle as he sees fit in his search for a particular house style. Vinous generosos: Fino, Oloroso, Amontillado, are the most long lasting wine due to the production process. The combination of long, warm and dry summers with short, mild winters produces wines with its characteristic palate and aroma and a natural alcohol straight up to 16%. Fermentation takes place at a low temperature in stainless steel tanks and tenachas turns the must into wine through a chemical-biological phenomenon and various micro organic activities. By the action of the yeast, the sugars of the musts are turned into alcohol and carbon dioxide. One fermentation stage is completed, after a period of six months in underground tanks and following a careful selection; the wine is transferred to dark, silent cellars to mature in American oak butts. The process of aging and maturing now begins. From this moment on, the wines are controlled and studied butt by butt in order to observe the progress of each and everyone of the natural storage containers, where the wine develops and gains it characteristics clearness, delicacy, shine, bouquet and aroma. The wines are aged by solera system, a series of scales made up of a certain number of barrels contaning wine identical in both type and stage of ageing, thus ensuring the wine sold is always of identical type and age. The transformation is brought about by virtue of the famous “veil of flor”, which is a thick layer of yeast floating on the surface of the wine in the barrel. This protects the wine from oxidation and other external factors. Sparkling wines: The popularity of the Cava sparkling wines made according to the traditional method (method champenoise) meant and ever increasing demand for the first class, fresh, aromatic, clean white wines low in alcoholic strength, which constitute tha raw material for Cava production. The sparkling wines are enjoying particularly good health. These wines are the result of a light fermentation. They characteristically stand our for their lightness , which highlights the quality of the wine. High quality Cavas are gaining popularity in the most important international markets in the world, with a significant increase of export sales, mostly the “Brut” and a less degree the “Brut Nature”.