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Cruz de Alba is a mythical winery in the Ribera del Duero. Located concretely in the vallisoletano municipality of Quintanilla de Onésimo, very next to the town of Peñafiel, heart of the denomination of origin. In this area is the Hoyales estate where the vineyards of the winery are located, formed by the variety Tempranillo or Tinto fino grape with which the only two wines produced by the winery are produced.
The wines of Cruz de Alba are unique from their origin. It is about wines elaborated through totally ecological varieties. The Tempranillo of his farm is cultivated only from techniques of homeopathy and biodynamics applied to viticulture. His winemaker and viticulturist Sergio Ávila has been producing Cruz de Alba wines for years with these techniques and each vintage manages to improve the results without using any chemical.
The first wine of the winery from which it takes its name is Cruz de Alba, a red made from Tempranillo (100%) with 15 months of aging in French and American oak barrels and a minimum of another 10 months in the bottle rack. The first Cruz de Alba wine was marketed in 2006 as Cruz de Alba 2003, a wine that already showed features of the enormous quality that it would give with the passage of time as it evolved, and this has been, numerous awards and medals guarantee its quality at the moment Cruz de Alba wine.
The second wine of this winery received the name of Lucero del Alba, a red wine also made from Tempranillo with 10 months of aging in American and French oak barrels that is no longer produced or sold since 2014, when it is replaced for the new Finca los Hoyales, a red wine that has been aged for 22 months in French oak barrels and whose vines come from the oldest vineyards on the estate.
The two wines reflect an exceptional personality and a character of the terroir that make them unique. This is due to the unbeatable conditions of its vineyards worked with the utmost respect for the environment and the best supervision of its technical director Rodolfo Bastida. Therefore, that they are quality wines is due to the good work of the human team of the winery, as well as to the conditions to which the vineyard from which the variety is extracted is subjected.