Dinastia Vivanci crianza
Dinastia Vivanco is the culmination of the one of the most ambitious wine projects Spain – and perhaps the world – has ever seen, consisting of a museum, educational center, and modern winery. This triumvirate of wine resources was built according to the vision of passionate collector and wine merchant Pedro Vivanco, one of Spain’s first enologists and the third generation of Vivancos in the wine business – his grandfather was a “cosechero” who began selling wine door-to-door in 1915.
The museum celebrates the history of wine through an interactive display of items, art, and multimedia that is so extraordinary it moved Hugh Johnson to state,
“There is no other museum of this size, this comprehensive nature, and this aesthetic quality devoted to wine − as far as I know − anywhere. It must add still further to the attractions of Rioja for all lovers of wine.”
The winery is equally impressive, surrounded completely by vineyards and boasting a fully underground, naturally cooled aging cellar that houses 3500 barrels. For their annual bottlings, Vivanco selects only the top 20-30% of the annual harvest and only from their own vineyards (they own 440 hectares), ensuring complete control over the quality. Their goal is to make world-class, iconic wines.
The family tradition continues with sons Santiago and Rafael Vivanco. Santiago manages the museum and “Fundacion Cultura de Vino”, while Bordeaux-trained Rafael heads the viticulture and winemaking. Rafael’s intention is to follow the history of Rioja, using only indigenous grapes, traditional methods, and subtle influence of oak.
This wine is made from 100% Tempranillo grown in family-owned vineyards in Briones, Rioja Alta, and chosen from vineyard plots named Carrascal ,Camino San Asensio, Los Reajos, Terete, and Porres. Each vineyard plot is fermented and macerated individually in French oak vats at a maximum temperature of 28oC in order to extract the best varietal expression. Malolactic fermentation occurs in large French oak vats. The wine is then aged for 16 months in second- and third-use French and American oak barrels (30% brand new and the rest either 2 or 3 years old), with regular racking and a minimum of 6 months of bottle ageing. This wine can be drunk now but will keep for 5-10 years. This wine drinks like a big Cabernet for a fraction of the price, it calls for a nice grilled porterhouse.