Bodegas 40 grados norte produces the wine in Font de la Figuera.

We aim to produce excellent wines, with artisan methods, taking care of every stage of winemaking. In the cellar we have small deposits prepared for micro vinification, between 3000 and 5000 liters per tank.

This helps us to control the most of the variables affecting the wine and getting aromas and great personality in our wines.





1 - VINEYARD

Mediterranean climate is ideal for viticulture. However, eventually in hot summers the temperature during the ripening of the grape tends to increase, resulting in alcoholic wines. This is typical of the southern Mediterranean. We compensate this by working with vineyards in high elevations (830 meters above sea level), thereby reducing the alcohol content without affecting the maturation of the skins and seeds. The Vineyards are located in natural areas of high environmental value.

In La Vallesa (Valentino subarea in DO Valencia) we work in dry old vines grown in “gobelet system”. This low yield vineyard is planted on clay-rocky soil poor in organic matter. The seasonal availability of water (springs outcrops in surrounding areas) and fresh winds from the north (Tramontana) provide optimal conditions for obtaining the best Bobal and Tempranillo in the region. Subarea Clariano and more specifically, the Aforins valley meet the most suitable conditions for growing vines. A long tradition in wine culture makes this site a focal point where you can find the highest concentration of vine nurseries of the peninsula. Viticulture has modernized and a high expression of terroir is reflected in foreign varieties adapted to the Mediterranean, as is the case of cabernet sauvignon or syrah. Under a clay-loam soil and hot dry summers we obtain the best quality of these varieties grown on a trellis under strict irrigation control and environmentally sustainable cultivation practices.





2 - HARVEST

We harvest manually our fields with the first rays of light. 16 to 20 kg Boxes are used to prevent the grain break before entering the cellar. This is to avoid uncontrolled oxidation and fermentation, which can greatly affect the quality of wines.





3 - FERMENTATION AND PRESSING

We enter the grapes to the cellar still in boxes, to proceed to the crushing, stripping and tank filling. Our stainless steel microvinification vessels are between 2000 and 5000 liters each. This allows an effective control of the fermentation of wines.

Before filling tanks, cold is applied to the wine, leaving it about 4ºC, to prevent starting the fermentation. A 3-4 day maceration is allowed with frequent pumping over and pigeage in order to stir up the extraction of color and aroma.

It's just then when we start a slow fermentation at low temperature (23-27 ºC and 17ºC for whites). We extend skin maceration until the tasting and analytics are optimal. It may vary between 15 and 30 days depending on varieties. The pressing is done in a manual vertical press. After a free run, it is gently pressed to benefit from the pomace aromas and flora. In the white varieties will make the press before fermentation.





4 - AGING

After racking, wine is passed to French, Hungarian and American oak barrels. We work with the best Spanish and French coopers (François Frerres, Radoux, Victoria, Demptos, etc). At this point, we batonnage barrels for a correct mixing of fine lees that are settled at the bottom of the barrel. This work is done once a week for three months with the aim of giving smoothness and body to our wines. Oak aging will last between 6 and 20 months depending on varieties and final destination. This process is held in a buried cellar under the best temperature and humidity conditions. We maintain a rigorous analytical control of the entire park. Racking and total aging decisions are made by the winemaker after tasting committee.

We complete wine aging in bottle with a minimum of six months stored in optimal conditions prior to serving the market.

Wine is bottled with one of the best corks in the world. It comes from Sierra de Espadán, which cork trees are managed in a sustainable and environmentally friendly standard (Forest Stewardship Council Certification).





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