But it’s more like a title, rather than a personal name. In other words, Bel is the lord or master of a particular place.
In our story, Bel is not the lord of just any old place: he is the lord of the lands where the vines grow. Vines from Rioja (Spain) whose fruits we use to make our Conde Bel wines.
History
Grown in our vineyard or those of the small viticulturists with whom the winery has agreements dating back more tan 30 years.
Vineyards
Conde Bel wines are made with the traditional Rioja grape varieties: Viura (White), Tempranillo, Garnacha, Mazuelo and Graciano (red). After the alcoholic fermentation, the wine naturally carries out the malolactic fermentation, which will transform the malic acid into lactic acid.
Red wines begin their ageing in American and French oak barrels, with transfers every 6 months to clean the impurities precipitated in the oak barrels. Then the wine will be refined in bottle for several months.
wines
CONDE BEL
Must extracted, then fermented in stainless steel vats at a controlled 16ºC allowing us to enhance the fruity aromas of this variety.
Bright pale yellow in colout. Its intense fruity aromas make in the perfect single-variety wine, very clean direct in the mouth yer light on the palate.
Fish, seafood, pulses, vegetables, starters and goat cheese.
100% Viura
Brisght pale yellow
Intense fruity aromas
Very clean and direct light on the palate
12% by vol.
8ºC
CONDE BEL
De-stem the bunches, then lightly press the grapes. Must fermentation is achieved in contact with the grape skin over 12 hours in stainless steel vats at a controlled 20 ºC.
An "onion skin" colour with orangey hues. Very bright. Hints of raspberry and citrus fruits stand out in the nose. In the mouth: refreshing, tasty and intense. Very persistent.
Hors d'oeuvres, light meals, salads and white meat.
50% Viura
40% Tempranillo
10% Garnacha
"Onion skin" with orangey hues
Raspberry and citrus fruit
Refreshing, tasty, intense and persistent
12,5% by vol
8 ºC
CONDE BEL
The traditional system and modern technologies are well combined in making this wine.
The alcoholic fermentation is realized in stainless steel tanks at a controlled temperature(max. 28 ºC). 75% of the fermentation is proceeded with destemmed grape juice while the rest 25% is with carbonic maceration within the grape, wich makes a fruity wine with low tannin. After the alcoholic fermentation (of 8 days), a maceration (of 7 days) is proceeded following the racking. When the lactic acid fermentation ends, the wine will be clarified and stabilized in low tempertature.
This wine takes at least 4 months in barrel and then 6 months in bottle to make it perfect before getting ready to the market.
The wine shows an intense and bright ruby wich is a typical color of wines of Tempranillo. A light fruity smell is sensed. It's slightly unctuous with a good persistence in the mouth.
Perfect with rice, pasta, legume, vegetables, white meat with sauce, red meat, semi-cured cheese.
100% Tempranillo
This wine is made of Tempranillo wich are cultivated from different types of soil of the 3 subzones of Rioja: Rioja Alta, Rioja Alavesa and Rioja Oriental in the slopes of the Mountain of la Demanda.
Intense ruby
Light and fruity
Unctuous, good persistence
13% by vol
18% ºC
CONDE BEL
Once the fruit has been chosen, the preparation is based on de-stemming the buunches and light pressing of the grapes, prior to alcoholic and malolactic fermentation.
The wine is aged in medium-roasted white American (Ohio) and French oak barrels for 14 months, with decanting every 4 months to facilitate the natural filtering process. It then stays for 6 months in the bottle for refinement.
Cherry red in colour with a ruby rim; red fruit overtones present in the nose, it is smoky with hints of liquorice. In the mouth, it is clean, tasty, fresh and balanced. It has a lengthy finish, both fruity and spicy.
Pulses, white means and grilled mear, sheep cheese, pasta and fried food in general.
80% Tempranillo 20% Garnacha
Made from Tempranillo and Red Garnacha from vineyards in the 3 sub-areas in Rioja with different soil types: Rioja Alta, Rioja Alavesa and Rioja Oriental, northwand-facing in the foothils of the Sierra de la Demanda
Cherry red with a ruby rim
Red fruit and smoky with hints of liquorice
Clean, tasty and balanced; a fruity, spicy finish
13,5%
17ºC
CONDE BEL
Once the fruit has been chosen, the preparations is based on de-stemming the bunches and a light pressing of the grapes, prior to alcoholic and malolactic fermentation.
The wine is aged in medium-roasted white American (Ohio) and French oak barrels for 18 months, with decanting every 6 months to facilitate the natural filtering process. It then stays in the bottle for refinement.
Ripe cherry in colour with ruby-red hues and a medium-high depth; in the nose: fairly intense aromas and elegant classicism, ripe red ruit, jam, toffee, chocolate and cocoa, aromatic herbs, cedar and spices. In the mouth: well-structured, tasty, good balance and a good fruity sensation. Broad and elegant through the mouth. A ripe, deep finish. High quality aromatic aftertaste.
Pulses, soup and broths, grilled meats/meat in sauces, roasts.
80% Tempranillo
15% Red Garnacha
5% Mazuelo
Made from Tempranillo, Red Garnacha and Mazuelo from vineyards in the 3 sub-areas in Rioja with different soil types: Rioja Alta, Rioja Alavesa and Rioja Oriental, northward-facing in the foothills of the Sierra de la Demanda.
Ripe cherry with ruby-red hues
Good intensity, red fruit, toffee, chocolate, cedar
Well-structured and balanced, tasty, good
13,5% by vol
17 ºC
CONDE BEL
The must was fermented with the grape skins and was stirred several times a day to improve the extration of color at a temperature controlled and the wine is left in contact with the skins for another 7 days.
The wine is aged in new and second-year medium-roasted white American (Ohio) and French oak barrels for 30 months, with decanting every 6 months to facilitate the natural filtering process. It then stays in the bottle for 36 months for refinement.
Ruby red in colour with russet hues. Complex in the nose, good intensity, balsamic, spicy, leathers, tobacco; all of this over a delightful candied fruit backdrop.
A very enticing combination. In the mouth: elegant, tasty, highly aromatic, voluptuous tannis still present in the classical style and lasting through the aftertaste.
Roasted red meats, game, cured, intense and spicy cheeses.
70% Tempranillo
20% Graciano
10% Mazuelo
Made from Tempranillo, Graciano and Mazuelo from vineyards in the sub-areas in Rioja with different soil types: Rioja Alta, Rioja Alavesa and Rioja Oriental, northward-facing in the foothills of the Sierra de la Demanda.
Ruby red with russet hues
Complex, good, balsamic intensity, tobacco
Elegant, tasty, highly aromatic, voluptuous tannis
14% by vol
17 ºC
