The Marin family owns the most important privately held Bodega in Cari?ena, Spain and are among the top 10 family wineries there. Their roots go back to 1903, the year in which Mr. Ignacio Marin founded a winery in his village of Encinacorba at the southern extreme of the Carinena region. In this small village, he built the first of three wineries all of which are now in use.
This original winery is still in use for storage of finished wines. The concrete vats, in which they are held in, are ideal for long term storage due to their thermal stability. Some barrels are also stored here and in special tanks built into the ground for maximum thermal stability, large deposits of older wines up to 25 years old are held.
In 1939, he built the second winery in the "City" of Carinena, a small town of 4,000 that was officially declared a city by the King Alfonso XIII of Spain because of its importance in the early wine industry. It was originally founded by the Romans in the 3rd century BC. Evidence of the vine grown here can be traced back to its Roman origins. In fact, the grape presses used up to the 1600s were essentially the same as the Roman design. The Cari?ena winery is now the main aging and bottling facility.
The noble varietals of Tempranillo, Carinena, Garnacha, Cabernet, Merlot and Macabeo constitute the base of excellent wines with a perfect production-quality ratio. To achieve this, integral ecological methods of agriculture are applied, such as the use of pheromones to control insects instead of using insecticides out of respect for nature and to the benefit of healthy grapes.
Each varietal is planted according to the type of soil determined by soil analysis and microclimates, as well as the vines being oriented so that the warmth provides maximum air circulation between the rows evenly. Most of their vines are trained in the traditional goblet form which necessitates hand harvesting; the balances are trained on trellises.
Our selection is aged for 6 months in small French oak barrels. Its intense, fruity aromas are punctuated by small black and red berries, spices and herbal notes of the Mediterranean undergrowth.