Carlos Serres founded his winery in Spain's Rioja district in 1896. He came from Bordeaux, France, where the vineyards had been devastated by a plant louse called phylloxera, which literally ate the vine from the root up. What he found in Rioja was pristine land with a perfect, maritime climate.
He brought with him his winemaking experience, knowing in his heart that he could make a difference in Rioja. He certainly did. He introduced more modern methods of growing grapes and making wine, as well as bringing to bear the monumental discoveries of French scientist, Louis Pasteur, with regard to bacteria and spoilage. It was Pasteur, after all, who called wine "the most hygienic beverage in the world." Serres' efforts were actually responsible for Rioja becoming one of the first appellations of origin in Spain.
As with most things this man accomplished, he was also an innovator here by introducing new methods for making white wines. Most whites from Rioja were lifeless because they used the same methods as they did for making reds. But Serres knew better. Cold fermentation and limited exposure to air meant fresher, livelier white wines, as our selection will attest.
This is a lovely, engaging blend of Viura and Tempranillo Blanco, with shy fruit, a penetrating presence and a lovely almost effervescent presence.