• Grape varieties: 100% Viura
• Age of vines: 34 years old
• Planting density of vines: 1,213 vines per Acre
• Viticulture: Vineyard registered in organic growing viticulture
• Pruning style: Double cordon Royat
• Cultivation methods: Tractors and inter-vines process
• Irrigation: No
• Green harvesting: Yes
• Production per hectare: 84 Hl Per Acre
• Harvesting: By hand, strict selection
• Date of harvest: September 17th and 18th
• Destemming-crushing Partial destemming, crushing and pressing
• Alcoholic fermentation: Must ferments on fine lees in oval wooden fudres at low temperature
• Maceration: 8 hours skin contact
• Malolactic fermentation: Spontaneous
• Ageing: 10 months in oval oak barrels
• Fining: Yes
• Cold stablisation: Yes
• Filtering: Only in case of tartaric stabilisation procedures

• Grape varieties: 100% Viura
• Alcohol: 13.7%
• Total acidity: 5.3 g/l
• pH: 3.3
• Volatile acidity: 0.4 g/l
• Dry extract: 18 g/l

On Quaternary Period soils on the river Ebro depression, formed by carbonate sedimentation alluvials of various types such as volcanic rock, slate and sandstone in small amounts, filled with carbonate and clay-ferrous colluvial material (lime and sand) of soils depending on its level of petrification (hardpan). At varying depths lies a poor, cold petrocalcic horizon —the result of redepositions, formed by precipitations of carbonates — with its trademark white colour. It determines the optimum management of soils depending on its level of petrification (hardpan).

• Grape varieties (%): 100% Viura.
• Age of vines: 32 years old.
• Planting density of vines: 1,213 vines per Acre
• Viticulture: Vineyard registered in organic growing viticulture.
• Pruning style: Double cordon Royat.
• Cultivation methods: Tractors and inter-vines process.
• Irrigation: No.
• Green harvesting: Yes.
• Production per hectare: 10.53 Hl Per Acre
• Harvesting: By hand, strict selection.
• Date of harvest: 14th September.
• Destemming-crushing Partial destemming, crushing and pressing.
• Alcoholic fermentation: Must ferments on fine lees in oval wooden fudres at low temperature.
• Maceration: 8 hours skin contact.
• Malolactic fermentation: Spontaneous.
• Ageing: 12 months in oval oak barrels.
• Fining: Yes.
• Cold stabilisation: Yes.
• Filtering: Only in case of tartaric stabilisation porcedures.
• Analysis
• Alcohol: 13,8%
• Total acidity: 5,5 g/l
• pH: 3,3
• Volatile acidity: 0,4 g/l
• Dry extract: 19 g/l

2016 began with an exemplary winter that had low temperatures, fog and little rain, giving way to an exceptionally dry spring. Summer rainfall reached up to 55 mm in the month July, which was the only hydric relief the plants received during the vines’ evolutionary cycle.  August and September were once again extremely dry, with higher-than-normal temperatures. Thankfully, cool nights retained the plants’ vitality and prevented the habitual descent of the grape’s acidity, delivering vivacious and cheerful wines. Garnaca, with its useful adaptation to aridity, continued its slow and methodical maturation, providing the winery upon harvest with grapes that were small size and contained ‘an extraction characteristic of the most mythical of vintages.’ A vintage which Alvaro Palacios describes as ‘fulfilling the expectations caused by the last blows of the El Niño weather phenomenon,’ 2016 exhibited low production and extraordinary quality, with a moderate alcohol levels and a higher acidity that was coupled with greater concentration than in previous vintages. A vintage which Alvaro believes will ‘lead us down a long and languid path,’ the Palacios Remondo wines should age well in bottle and beautifully demonstrate ‘the life and the sublime acidity that can be found in a wine produced in a year of intense drought.’

After a manual selection is performed in the field and again on a sorting table at the winery, clusters are put into a cold press for an eight hour maceration period of contact with the skins, before being de-stemmed. The first-press juice is then fermented in traditional 2,000-liter oval oak vats at very low temperatures, using native yeasts. Upon completion of the spontaneous alcoholic and malolactic fermentations, the wine was then aged sur lie for 11 months in large French oak ovals with select soft pump-overs and then both fined and cold stabilized before bottling.

13.5% alcohol by volume

Located on the slope of the Yerga Mountain, at an altitude of 1,800 feet, Palacios Remondo’s vineyards are grown at some of the highest points in Rioja. The 30-year-old head-pruned vines are hand-harvested, grown organically, and very narrowly spaced (3,000 plants per HA). Soil is comprised of sediments that stem from the Quaternary Era, consisting of clay and a stony-calcareous subsoil, covered in stones, with excellent drainage. Very low in organic material and with a moderated basic pH, the soil is perfect for growing high quality red and white grapes. By dry-farming and dropping close to 40% of their fruit, the Palacios Remondo viticulture team ensures only the highest quality Viura is picked during harvest, which occurred on the 4th of October.

2015 was rated as ‘very good’ by the D.O.Ca. Rioja’s control board. Favorable weather conditions in spring and summer produced perfect growing conditions for the vines, as evidenced by an excellent canopy development and plant health towards the end of verasion. Harvest began towards the middle of September and gradually accelerated until the first week of October, when ‘the most intensive harvesting period in Rioja’ usually takes place. During this period in 2015, more than 300 million kg of fruit arrived at the crush pads in Rioja and the grapes' excellent health prompted optimistic forecasts for the majority of wines. By all accounts it was on track to be a ‘great’ vintage, but poor weather during the second half of harvest resulted in outbreaks of grey rot, causing severe problems for many of Rioja Alta and Alavesa’s farmers. Thankfully the sub-region of Rioja Oriental was affected less and a careful selection performed both in the field and at the winery by Palacios Remondo’s superb winemaking team insured only the very best fruit went into tank for fermentation. In addition, while 2015 was considered to be a ‘very good’ year for red wines, interestingly, the control board unanimously found the 2015 rosés and whites from Rioja to be of exceptional quality, most likely due to the fact that the varieties that make up these wines are all typically harvested first.

After a manual selection is performed in the field and again on a sorting table at the winery, clusters are put into a cold press for an eight hour maceration period of contact with the skins, before being de-stemmed.The first-press juice is then fermented in traditional 2,000-liter oval oak vats at very low temperatures, using native yeasts.Upon completion of the spontaneous alcoholic and malolactic fermentations, the wine was then aged surlie for 11 months in large French oak ovals with select soft pump-overs and then both fined and cold stabilized before bottling.

Wine analysis: 5.2g/l (0.52%) total acidity; 3.17 pH; 13.62% alcohol by volume 100% Viura

Located on the slope of the Yerga Mountain, at an altitude of 1,800 feet, Palacios Remondo’s vineyards are grown at some of the highest points in Rioja. The 30-year-old head-pruned vines are hand-harvested, grown organically, and very narrowly spaced (3,000 plants per HA). Soil is comprised of sediments that stem from the Quaternary Era, consisting of clay and a stony-calcareous subsoil, covered in stones, with excellent drainage. Very low in organic material and with a moderated basic pH, the soil is perfect for growing high quality fruit. By dry-farming and dropping close to 40% of their fruit, the Palacios Remondo viticulture team ensures only the highest quality fruit is picked during harvest, which occurred on the 21st of September.

2014 was the thirtieth vintage rated as ‘good’ by the D.O.Ca. Rioja’s control board. Favorable weather conditions in spring and summer produced perfect growing conditions for the vines, evidenced by excellent canopy development and plant health towards the end of verasion. Harvest of Palacios Remondo’s white Viura grapes took place on the 2ndof October, when ‘the most intensive harvesting period in Rioja’ is in full swing. During this period in 2014, more than 300 million kg of fruit arrived at the crush pad and the grapes' excellent health prompted optimistic forecasts for the majority of wines. By all accounts it was on track to be a ‘great’ vintage, but poor weather during the second half of harvest resulted in outbreaks of grey rot, causing severe problems for many of Rioja’s red-grape farmers. A careful selection both in the field and at the winery was required in order make sure only the best fruit went into tank for fermentation. Considered to be a ‘good’ year for red wines, curiously, the control board unanimously found the 2014 rosés and whites to be of exceptional quality, most likely due to the fact that the varieties that make up these wines were all harvested first.

The only white wine made by famed Spanish winemaker Alvaro Palacios, PLÁCET Valtomelloso is limited-production, estate-grown wine made from the indigenous Spanish grape variety, Viura. Plácet, meaning "consent", is pale-gold in color and contains enticing aromas of white flowers, fresh pears, golden apples and crème brulee. Full-bodied and well-balanced, with enjoyable acidity, this wines contains enticing flavors of white peaches, creamed honey, soft minerality along with hints of chamomile and fennel. A wine Alvaro Palacios feels has 'wonderful depth and purity,’ this outstanding wine is truly enjoyable when served alone or with any kind of food. Only 2,200 6-pack cases were produced. After a manual selection is performed in the field and again on a sorting table at the winery, clusters are put into a cold press for an eight hour maceration period of contact with the skins, before being de-stemmed.The first-press juice is then fermented in traditional 2,000-liter oval oak vats at very low temperatures, using native yeasts.Upon completion of the spontaneous alcoholic and malolactic fermentations, the wine was then aged surlie for 10 months in large French oak ovals with select soft pump-overs and cold stabilized before bottling.

Wine analysis: 5.0g/l (0.50%) total acidity 3.13 pH 13.49% alcohol by volume

Located on the slope of the Yerga Mountain, at an altitude of 1,800 feet, Palacios Remondo’s vineyards are grown at some of the highest points in Rioja. The 28-year-old head-pruned vines are hand-harvested, grown organically, and very narrowly spaced (3,000 plants per HA). Soil is comprised of sediments that stem from the Quaternary Era, consisting of clay and a stony-calcareous subsoil, covered in stones, with excellent drainage. Very low in organic material and with a moderated basic pH, the soil is perfect for growing high quality fruit. By dry-farming and dropping close to 40% of their fruit, the Palacios Remondo team ensures only the highest quality fruit is picked during harvest.

The 2013 harvest in Rioja was classified by the D.O.Ca.’s control board as being ‘good’ in comparison to previous years. The estate’s east-south-east facing vineyard received 3,180 hours of sunlight and temperatures reached as low as 3.6° C in the winter and up to 30.7° C in summer. 276 mm of rain fell in 2013, identical to that of 2012, which Alvaro described as being ‘Mediterranean in character,’ due to the marked periods of extreme heat and high temperatures. A vintage with a much smaller production and slightly higher acidity, the 2013 PLÁCET Valtomelloso is a wine that can be enjoyed now or cellared up to ten years.

After a manual selection first in the field and again on a sorting table at the winery, clusters are put into a cold press for an eight hour maceration period of contact with the skins, before being de-stemmed. The first-press juice is then fermented in traditional 2,000-liter oval oak vats at very low temperatures. Upon completion of spontaneous alcoholic and malolactic fermentations, the wine is then aged sur lie  for 10 months in the large French oak ovals with select soft pump-overs, and is cold stabilized before bottling.

100% Viura Acidity 5.4g/L pH 3.27 Alcohol 13.96%

Located on the slope of the Yerga Mountain, at an altitude of 1,800 feet, Palacios Remondo’s vineyards are grown at some of the highest points in Rioja. The 28-year-old head-pruned vines are hand-harvested, grown organically, and very narrowly spaced (3,000 plants per HA). Soil is comprised of sediments that stem from the Quaternary Era, consisting of clay and a stony-calcareous subsoil, covered in stones, with excellent drainage. Very low in organic material and with a moderated basic pH, the soil is perfect for growing high quality fruit. By dry-farming and dropping close to 40% of their fruit, the Palacios Remondo team ensures only the highest quality fruit is picked during harvest, which took place on the 19th of October. Viñedos de La Montesa, Rioja, Spain.