Founder Alejandro Fernández began making wine as a boy with his father, using grapes grown by the family in small vineyards. It was in 1972 that he established his own winery, using a small 16th-century stone press, where he produced fine and elegant wines that earned him worldwide recognition. Tempranillo grapes are produced in vineyards cultivated on poor, gravelly, sandy soils, planted in low trellises to better absorb the heat rising from the ground.
The harvest is carried out with great care, ensuring the grapes are optimally ripe. At the winery, the bunches are destemmed and the grapes are fermented in stainless steel tanks. This process takes place at a temperature of 22 to 27 degrees Celsius, completely naturally without the addition of any extraneous yeasts. After fermentation, the grapes are pressed. The young wine then rests for 20 days in stainless steel tanks and is then transferred to new American oak barrels where it ages for 24 months. Finally, the wine is bottle-aged for 12 months.
Perfection requires patience, but after three years, it's finally time to enjoy this Pesquera Reserva. It glows cherry red in the glass with beautiful sparkles. It has a powerful and highly complex nose with rich aromas of ripe fruit, cocoa, vanilla, and hints of minerality, with a touch of oak in the background. On the palate, powerful, intense, and ripe tannins. The oak also makes a strong presence here, bringing plenty of ripe fruit to the finish, with a long, powerful, and flavorful finish.
