Conde de Hervías is an incredibly unique and specialized micro-winery in northern Rioja Alta, where the sole focus is producing single-vineyard wines of the highest quality from historic vineyards in the village of Torremontalbo. Íñigo Manso de Zúñiga Ugartechea, together with his winemaking partner and wife, Yolanda García Viadero, work highly prestigious plots of pre-phylloxera vines near their home in Torremontalbo, an incredible structure built in 1252 by the Visigoths. The property lies on the right bank of the Ebro River, in the Rioja Alta subzone of Rioja, where Atlantic climatic influences dominate and produce wines with outstanding aging potential.

The village wine and entry to the Conde de Hervías range is Trinidad del Conde de Hervías, an outstanding value. Trinidad is the expression of three different single-vineyards in the village of Torremontalbo, on three distinct soil types, all planted to the original, ancestral clone of tempranillo: Romero, on pure calcareous clay soil in 1978, while Llano Alto on ferrous calcareous clay with river rocks, was planted in 1958. Lastly, Trinidad contains a portion of the 1874 pre-phylloxera Las Arenillas vineyard, planted on sandy calcareous clay soil.

Traditional goblet (bush training) method is used in the vineyard, which helps preserve acidity and freshness in the wines and guards against heat damage. Trinidad del Conde de Hervías is produced from hand-picked, organically-farmed grapes. Native yeasts are utilized for alcoholic fermentation, bringing the character of the vineyard to the wines. Recently, he has been utilizing a method called integrated fermentation, where alcoholic and malolactic fermentations happen simultaneously, bringing great harmony to the wine. Finally, the aging process is never hurried; the estate releases small quantities of each wine only when the time is right for each one to express its personality.

Vinification – Each vineyard is harvested and fermented separately. Bunches are hand-harvested with a strict selection in the vineyard, then completely destemmed and crushed. The must is spontaneously fermented in 5000L in stainless steel with native yeasts. The wine is then aged for 12 months in 1-2 years old 228L French and American oak barrels. Blending and resting occur in large, neutral foudres. Bottled unfined and unfiltered.

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