Los Aljibes Tempranillo – 20ltr Keg

A lightly oaked red wine from organically grown Tempranillo grapes in sustainably farmed estate vineyards with high quality winemaking.

The estate has 178ha of vines and wines are made exclusively with their own grapes. The altitude of 1000m, arid climate and sandy soils combine to produce grapes with great winemaking potential. Los Aljibes meticulous and devoted team turn this into a reality.

100% Tempranillo with 4 months in neutral (untoasted) oak barrels that enhances mature flavours and textural complexity whilst preserving the primary characteristics of the fruit. There is a minimal use of sulphur.

The wine pours through a standard KeyKeg dispense system. Kegs are fully recyclable; one of which, environmentally, will replace the disposal of 26 glass bottles.

Grape Varieties:
Tasting Notes:

Deep ruby colour with aromas of raspberry, red cherry and liquorice. Medium bodied with finely structured tannins and a lengthy finish.

20ltr keg , Organic Practices , Vegan , Vegetarian

About the Producer

Bodega Los Aljibes

Los Aljibes Estate sits atop a high desert plateau, in the municipality of Chinchilla of Montearagón, Albacete; this area corresponds to the Vino de la Tierra de Castilla classification. The winery building, which is of a typical La Mancha style, is surrounded by their 178ha of vineyards.

The soil of the estate is sandy with a mix of well-draining clay, chalk and limestone with little ‘organic’ material and depth. The climate is arid continental. These extreme conditions, along with a high altitude of almost 1000m, favour a low production and a lengthy maturation of the grapes, bringing roundness and quality to the wines.

Los Aljibes employ the practice of ‘integrated’ and ‘precision’ viticulture’. All interventions are targeted and enacted only when necessary. The whole production and ecological process brings together the most appropriate systems for efficiency and the least-negative impact on the environment. Therefore in the vineyards Los Aljibes has preserved traditional methods, along with introducing modern techniques and organic farming in order to guarantee a high-quality grape production and a sustainable balance between the estate and the winery.

Whilst growing vines is not water intensive, operating a winery is. An Aljibe is a water tank, or cistern, and the Bodegas focuses on optimal water resource management as a key factor in sustainability. They have designed a rainwater capture and wastewater purifier plus recycling system to reduce their consumption.

At Los Aljibes, different types of grape varieties are cultivated: common Spanish ones, such as Tempranillo, Garnacha, Garnacha Tintorera and Verdejo; and others which have perfectly adapted to the climate of the estate, such as Syrah, Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot, Sauvignon Blanc, and Chardonnay.

Vineyards are supervised by an agricultural technical engineer who leads a team in charge of all tasks who control and adjust (e.g. by pruning) the yield to achieve the appropriate grape ripening.

Grape selection is performed in three stages: firstly, bunches are selected in the field both before ripening and when picking; the second selection occurs in the winery on a selection table where leaves and undesired clusters are removed. Once the grapes are destemmed, they go through a new quality control so that finally only the most suitable ones will be used in the winery.

Winemaking, using exclusively own-grown grapes, is in stainless steel tanks with the latest technology such as auto-macerators and inner waterfalls. Malolactic fermentation is carried out in 18 French oak vats of 10,000 ltr and French oak fudres (barrels) of 5,000 ltr; which are also used for wine blending. Aging in the wine cellars, an environment of controlled temperature and humidity, is in both French and American oak barrels that are under four years old.