17 December, 2021

Finca CQ

Bruma del Estrecho - Finca Casa Quemada

 

Finca CQ is our new vino de finca or single-estate wine from Finca Casa Quemada located in the high-plains of Jumilla at 700 m above sea level.

The valley is protected to the east by the Sierra de la Cingla and to the north by the Sierra de Peña Rubia. Its diverse soils are home to 47 ha. of Monastrell grapevines with an average age of 32, planted in vineyards with varying orientations.

So far, we have dedicated five years to painstakingly recover the vineyards. We identified the textures and compositions of the soils by digging test pits in each of the estate’s five vineyards, as well as measuring sunlight exposure.

The soils range from deep, sandy soils with organic matter and very little active lime to more robust, loamy soils with green marlstone, and even sandy, conglomerate limestone soils.

Some of the vineyards are on slopes, which limits water retention, and others on the banks of the Cingla rambla or natural storm drain with deep, sedimentary soils and better water retention properties.

This wine is a result of combining different plots that integrate Finca CQ. One of the key point of Finca CQ is the diversity, different aspects and type of soils make this wine unique.

Finca Casa Quemada



Finca CQ | Technical notes
CHARACTERISTICS
BodegaViña Elena
BrandBruma del Estrecho de Marín | Finca CQ
DOPJumilla
TypeOaked red wine
Vintage2022
Variety100% Monastrell
ABV14.5%
Production10,226 bottles
VINEYARD
NameFinca means single-estate and CQ means "Casa Quemada", this is the name of the estate. Location: Sierra de la Cingla (Shadow Side). GPS Coordinates: 38°33'18.4"N 1°19'26.2"W
DescriptionDry-farmed, goblet trained bush vines. Low density (2,7 x 2,7 m)
Altitude650 - 730 metres above sea-level.
AgePlanted in 1981
SoilDifferent type of soils: limestone, clay, sand.
ClimateMediterranean
Annual rainfall235 L/m2 in 2022
PRODUCTION
HarvestSeptember 2022. Hand harvested in cases of 12 kg.
WinemakingFermented in stainless steel vat at temperature controlled of 24-26 °C using natural yeasts. Malolactic fermentation and ageing has taken place in french oak barrels of 500 l. and also in concrete tank. Ageing time: 7 months. Just surface filtration (1-μm).
BottlingMay 2023