The Alexander vs. The Ham Factory project is a high-end wine born from the union of two families, Casa Rojo and the Miguel Sanz brothers.
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Out of a unique terroir, this project unites tradition with modernity, trying to present the world with a new way of understanding this prestigious Denomination of Origin: Ribera del Duero. This is how Alexander vs. The Ham Factory was born, a red wine in the heart of Ribera del Duero, on the property that the winery has there: 12 hectares distributed over 4 vineyards, 10 of Tempranillo, and 2 of Cabernet Sauvignon, Merlot, Malbec, with an age of around 20 to 45 years.
The layout of the vineyards in different forms makes it possible to approximate the Tempranillo harvest with the French varieties and thus make this process easier for the winery. In Casa Rojo they have it clear, and the vineyard is not about a bunch of grapes that are drained of juice and then fermented.
There is a feeling for doing things properly and all the elements that are part of the wine equation are taken into account: the date of harvesting, the time of day, the grape selection, the barrels where they are going to be left… A care that will make the final product something very special. Patrick has consolidated his prestige in Bordeaux, and his hallmark seems to be present in the typically French varieties that join the Tempranillo grape, adding a touch of distinction that can be appreciated in the final result from the very first moments.
The Malbec variety has almost been lost in Bordeaux, but has been recovered in Argentina. But although production has been low, the result looks promising. It was not a classic frost, but movements of a lot of cold air that destroyed everything in their path, like a beam of light under a magnifying glass that burns everything it passes through. He looks at the sky and silently prays for rain, or snow, because he knows like no one else that the climate is the best ally for the producers in the area, but sometimes it can be the worst enemy.
It is easy to damage a great grape if the harvesting process is neglected.
And everything influences it. The grape is a fruit that starts to oxidize from the first minute and keeping its skin intact helps us stop this process.
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The first selection is made in the plant by a team trained to collect only the promising bunches. A second selection is then carried out in the winery, before entering the destemmer, where the stalks are eliminated, and from there they enter the winery by gravity, entering the OVI. Gravity is what does its job to transport the grapes to the tanks, where they ferment.
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Cold and hot water pipes keep these tanks at the right temperature to accompany the juice in its transformation. Thanks to a bridge crane, gravity can be used as a method of transporting grapes from one side to the other. In this way, the grapes are not broken aggressively, leaving unwanted flavours in the final product. Finally, ageing must be done with respect for the wine you want to obtain. A wood of the highest quality that adds personality to this high quality wine.
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