Hermanos Hernáiz Finca La Emperatriz Tinto is a coupage of the Tempranillo, Garnacha and Viura varieties produced by Viñedos Hermanos Hernáiz-Finca La Emperatriz, in the D.O.Ca. Rioja,Spain.
Until the end of 2019, the range of wines under the “Finca La Emperatriz” label included nine wines made with grapes from different vineyards of the same name, and when the grapes from a harvest ran out, the wine was no longer available. These wines have been replaced by this new selection with the Hermanos Hernáiz Finca La Emperatriz Tinto taking the place of the Finca La Emperatriz Crianza and Reserva wines.
From 2019, the D.O.Ca. Rioja established a new geographical indication classification system that seeks to value the terroir as a recognition of the quality it brings to the wine. This means there are three new classifications: Viñedo Singular, Vinos de Municipio and Vinos de Zona.
Finca La Emperatriz has the Viñedo Singular certification, which is given to small, old plots with limited but high quality production and which, in summary, must comply with a series of strict standards to prove their quality. This is the highest of the three certifications.
With a desire for new things, Eduardo and Víctor Hernáiz refocussed Bodegas La Emperatriz, now known as Viñedos Hermanos Hernáiz, with the aim of strengthening their productions using this new geographical classification but not forgetting their origins by paying tribute to Eugenia de Montijo, Empress of France, the former owner of Finca La Emperatriz, which is the winery’s former name as well as the name of this ‘singular vineyard.’
Hermanos Hernáiz Finca La Emperatriz Tinto is made with clusters from old vines aged between 50 and 65 years old from the Finca La Emperatriz vineyard, which has white boulder soils over a sandy-loam structure. These characteristics are perfect for vine cultivation and add an elegant touch to the wines.
The harvest is carried out manually in 180 kg pallets. When the grapes reach the winery, the clusters are all destemmed and 40% are pressed for alcoholic fermentation in concrete tanks. The three varieties are harvested at the same time, placed in the same tank and cold macerated for 5 days.
The grapes ferment with their native yeasts and with pump overs once a day. After 20 days of post-fermentation maceration, the resulting wine is transferred to barrels for malolactic fermentation. Finally, the wine ages for 14 months in barrels, 60% of which are new French oak and the remaining 40% are second-use American oak.