{"id":2550,"date":"2018-08-25T12:33:19","date_gmt":"2018-08-25T10:33:19","guid":{"rendered":"https:\/\/dev.elgrilloylaluna.com\/?p=2550"},"modified":"2022-04-19T14:11:18","modified_gmt":"2022-04-19T12:11:18","slug":"la-vendimia-2018","status":"publish","type":"post","link":"https:\/\/elgrilloylaluna.com\/en\/la-vendimia-2018\/","title":{"rendered":"La vendimia 2018"},"content":{"rendered":"<p style=\"text-align: justify;\">Si en el \u00faltimo post os habl\u00e1bamos del envero como una de las fases claves en cualquier bodega, hoy lo hacemos de la etapa que marca un antes y un despu\u00e9s durante el a\u00f1o: <strong>la vendimia<\/strong>. Porque ahora s\u00ed que s\u00ed&#8230; \u00a1podemos decir que ha llegado la vendimia al Somontano!. A d\u00eda de hoy solo algunas bodegas han comenzado, pero una vez que empieza esto ya no hay quien lo pare. En nuestro caso concreto, los grillados somos conocidos en Barbastro por vendimiar tarde y aguantar mucho las uvas en la vi\u00f1a para conseguir una buena maduraci\u00f3n con el riesgo que ello implica. Por tanto, a nosotros todav\u00eda nos quedan unos d\u00edas de espera que vamos a aprovechar para contaros c\u00f3mo nos planteamos esta vendimia 2018.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-2553 size-large\" src=\"https:\/\/elgrilloylaluna.com\/wp-content\/uploads\/2018\/08\/IMG_0310-1030x687.jpg\" alt=\"\" width=\"1030\" height=\"687\" \/><\/p>\n<p style=\"text-align: justify;\">La variedad con la que esperamos comenzar es la <strong>Gew\u00fcrztraminer<\/strong>, uva de origen alem\u00e1n f\u00e1cilmente reconocible por su intenso aroma floral que recuerda mucho a las rosas frescas. Se trata de una uva de ciclo corto muy bien asentada en el Somontano y que utilizamos para mejorar la textura y la potencia en nariz del 12 Lunas blanco.<\/p>\n<p style=\"text-align: justify;\">Seguidamente ser\u00e1 el turno de la otra uva blanca de la bodega: la <strong>Chardonnay<\/strong>. Una de las variedades blancas m\u00e1s extendidas del mundo por su buena adaptaci\u00f3n a todo tipo de terrenos y, desde luego, su gran versatilidad enol\u00f3gica. En nuestro caso solemos separarla en dos fracciones, una primera parte m\u00e1s fresca para el 12 Lunas blanco y una segunda m\u00e1s madura que se vinifica en barrica para convertirse en el maravilloso Canto del Grillo Cri Cri Cri.<\/p>\n<p style=\"text-align: justify;\">Despu\u00e9s ser\u00e1 el turno de recibir la sedosidad y le elegancia del <strong>Merlot<\/strong>: uva tinta de ciclo corto muy trabajada sobre todo en la zona de Burdeos. Es una variedad que nos encanta y que entra en el coupage de Grillo, aport\u00e1ndole aromas de fruta roja y carnosidad en boca.<\/p>\n<p style=\"text-align: justify;\">Pasadas esas fechas lo normal ser\u00eda que llegase el <strong>Tempranillo<\/strong>, la uva con la que se hacen mayoritariamente los grandes vinos de Rioja y Ribera del Duero y que nosotros destinamos \u00fanicamente al 12 Lunas tinto. Se trata de una uva muy sensible a los cambios de temperatura que es importante conocer muy bien, ya que su perfil organol\u00e9ptico cambia mucho seg\u00fan la fecha en la que se vendimie.<\/p>\n<p style=\"text-align: justify;\">Nos quedan tres variedades por analizar, de las cuales la primera en llegar esperamos que sea el <strong>Syrah<\/strong>. Una uva que produce vinos profundos, de mucho color, con aromas de fruta negra y buena estructura en boca. Saber leer el punto de maduraci\u00f3n y estado sanitario de esta uva es vital para nosotros, ya que seg\u00fan c\u00f3mo est\u00e9 una partida determinada nuestro en\u00f3logo puede acabar destin\u00e1ndola a 12 Lunas tinto, 12 Lunas rosado, Hop Hop, Grillo o Grillo SP. \u00a1Con el Syrah nos lo jugamos todo!<\/p>\n<p style=\"text-align: justify;\">Estamos ya terminando pero todav\u00eda queda recibir a la &#8220;uva estrella&#8221; de Arag\u00f3n: nuestra querida <strong>Garnacha<\/strong>. Uva de grano gordo y piel fina que nos suele regalar vinos ligeros, de poca capa pero muy golosos y con aromas agradables de frutas rojas y confitura. Es una uva ideal para darle frescor a cualquier coupage y por eso aqu\u00ed la utilizamos seg\u00fan su momento en 12 Lunas tinto, Hop Hop o Grillo.<\/p>\n<p style=\"text-align: justify;\">Terminamos ya nuestro paseo de vendimia con la que probablemente sea una de las uvas m\u00e1s trabajadas en todo el mundo: la <strong>Cabernet-Sauvignon<\/strong>. Una variedad que alcanza sus cotas m\u00e1ximas de calidad en regiones tan dispares como Burdeos, California, Australia o Chile. A la Cabernet le gusta el fr\u00edo y por eso suele ser la \u00faltima en madurar marcando el final de la vendimia. Es una uva de grano peque\u00f1o que da vinos complejos, oscuros y con muy buena capacidad de envejecimiento. Por eso,\u00a0 no es de extra\u00f1ar que sea parte mayoritaria en los coupages de 12 Lunas tinto, Grillo y Grillo SP. \u00a1Lo bueno siempre se hace esperar!<\/p>\n<p><img decoding=\"async\" class=\"alignleft size-medium wp-image-2555\" src=\"https:\/\/elgrilloylaluna.com\/wp-content\/uploads\/2018\/08\/IMG_0292-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><\/p>\n<p style=\"text-align: justify;\">Este ser\u00eda nuestro plan inicial de vendimia seg\u00fan las uvas que trabajamos en El Grillo y la Luna. Al final ser\u00e1 el clima el que nos marque cu\u00e1ndo y c\u00f3mo entran a bodega porque lo importante es que lleguen en su momento \u00f3ptimo de calidad. Dos d\u00edas seguidos de calor o una tormenta que no esperas pueden cambiar los planes en unas pocas horas y hay que saber reaccionar y adaptarse a los cambios. Son d\u00edas de nervios y muchas horas de trabajo duro pero que al final se ven recompensadas con la calidad de nuestros vinos. Confiamos plenamente en el equipo de grillados de campo y bodega as\u00ed que&#8230; \u00a1\u00a1QUE EMPIECE LA VENDIMIA!!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Si en el \u00faltimo post os habl\u00e1bamos del envero como una de las fases claves en cualquier bodega, hoy lo hacemos de la etapa que marca un antes y un despu\u00e9s durante el a\u00f1o: la vendimia. Porque ahora s\u00ed que s\u00ed&#8230; \u00a1podemos decir que ha llegado la vendimia al Somontano!. A d\u00eda de hoy solo [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":2553,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La vendimia 2018 - Bodega El Grillo y La Luna<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/elgrilloylaluna.com\/en\/la-vendimia-2018\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La vendimia 2018 - Bodega El Grillo y La Luna\" \/>\n<meta property=\"og:description\" content=\"Si en el \u00faltimo post os habl\u00e1bamos del envero como una de las fases claves en cualquier bodega, hoy lo hacemos de la etapa que marca un antes y un despu\u00e9s durante el a\u00f1o: la vendimia. 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