Camarena Cooperative Vineyards

Ctra. Toledo – Valmojado, Km. 24,6
45180 – Camarena
Toledo (España)           
Telephone: +34 91 817 43 47
Fax: +34 91 817 46 32
Mail: vdecamarena@hotmail.com

In 1963, the cooperative Ntra. Señora de la Calidad was born, named in honor of the patron saint of the town. This was the first cooperative winery that arose in Camarena and one of the first pioneer companies of the Méntrida PDO.

In 1970, seven years after the launch of the first cooperative, the Cooperative San Isidro Labrador was born, named in honor of the patron saint of farmers.

In September 2005, both merged and it was then when

Camarena Vineyards, Cooperativa society of Castilla La Mancha was born.

It combines tradition with technology.  Its facilities are equipped with the latest technology in winemaking with stainless steel tanks coexisting with traditional e-poxi resin cement tanks.

The cellar has a room of American oak barrels, fully conditioned and refrigerated, for wines to age and acquire the conditions of optimum temperature and humidity.

TECHNICAL DATA OF WINES

Name of the brand: BASTIÓN DE CAMARENA
Zone: Mentrida Protected Designation of Origin (PDO)
Type of wine: Red and rosé (young oak and young)
Vigneron/enologist:
Gustavo Rojas Arellano 
Varieties: Syrah, Cencibel, Garnacha and Merlot
Agriculture: Conventional
Vineyard:

  • Localization of the vineyard: Camarena y Arcicollar 
  • Climate: Continental - Mediterranean 
  • Soil: Sandy 
  • Plots or hectares: Between 800 and 1000 hectares 
  • Age of the vineyard: 30% is 5-15 years old and the rest 30 years old 

Elaboration:

  • Hand and machine harvesting. 
  • For higher category wines varieties are elaborated separately in stainless steel taks of 50.000-
  • 35.00 liters and also in bulks 
  • Grape without stalk (fermented from eau de must) 
  • Pre-fermentative maceration for young wine. 
  • Maceration time of 10-20 days 
  • Extraction through deposit tapping 
  • Malolactic fermentation in concrete barrels 
  • Aging: It carries out aging in America oak barrels during 18 months. 
  • Bottling: Clarified, Filtered and micro-filtering (size of he pore 0,45) 

Crianza: Realiza su crianza en barricas de roble americano
Embotellado: Clarificado, Filtrado y microfiltración (tamaño de poro 0,45µ)
Analytical data:

Red wine

  • Alcoholic content: 14%
  • pH: 3.8
  • Total acidity (g/l) 4.6
  • SO2  total (mg/l): 80

Rosé

  • Alcoholic content: 14.4%
  • pH: 3.35
  • Total acidity (g/l) 4.6
  • SO2  total (mg/l): 110

Red Oak

  • Alcoholic content: 13.20%
  • pH: 3.60
  • Total acidity (g/l) 4.6
  • SO2  total (mg/l): 80

Suggestions

  • Serving temperature: 10-15 C, 5-10 C, 15-18 C

Production (in bottles and liters):

  • 5.000 bottles of red wine
  • 5.000 bottles of rosé wine
  • 3.500 bottles of oak red wine

Boxes format: Boxes of 6 and 12 bottles.

Print PDF