Our fount of knowledge is the land, and our aim is to protect and respect it. AULA pays homage to the wisdom of our elders. Their fingerprints show the legacy of a lifetime working in tune with their surroundings.
AULA MACABEO + SAUVIGNON BLANC
When at the end of August we began to harvest, we make a selection of our best plots of Macabeo and Sauvignon Blanc with which we make this young and fresh white, with a typically mediterranean carácter. After a short maceration, the must is fermented at a controlled temperature.
50% Macabeo + 50% Sauvignon Blanc
AULA BOBAL ROSADO
During the harvest a selection is made from the best plots of our native Bobal grape, which is used to make this moreish, aromatic rosé wine. After low-temperature maceration and a gentle pressing, the grape must is decanted and transferred to ferment in temperature-controlled stainless steel tanks.
AULA BOBAL + TEMPRANILLO
A careful selection of the best grapes from our Bobal and Tempranillo vines are vinified separately in the traditional style and then blended to produce this youthful, typically mediterranean red wine.
80% Bobal + 20% Tempranillo
Our Bobal and Tempranillo grapes are carefully selected to follow a traditional vinification and subsequent assembly. The wine then matures and gains structure and complexity in American oak barrels for a period of between 9 and 12 months.
80% Bobal + 20% Tempranillo
The Garnacha plots selected for the production of this wine are located in the highest and coolest areas of Utiel Requena, at about 850 meters above sea level. The soils are clay loam and calcareous.
In the first phase, the wine ferments in contact with the skins for 6-8 days. After which malolactic fermnetation takes place in stainless steel tanks at a controlled temperature that does not exceed 24ºC. The result is an elegant fine wine that shows well the character of the varietal.
Careful selection of the best Verdejo grapes that undergo a gentle crushing and cold maceration for a period of 8 hours to enhace the aromas of the wine. After clarification the must ferments for 16 days at 14ºC. Finally, the wine acquires volumen with an aging of two months on the lees.
AULA BOBAL + MERLOT
After selecting the most suitable Bobal and Merlot plots we follow a traditional winemaking before assembling and ageing in american oak barrels. The ageing is shor, not exceeding 3 months to be Abel to keep the typicality of the viaretal fruit very present, combined with teh nuances of the oak that provide a balanced complexity.
70% Bobal + 30% Merlot
AULA CAVA BRUT
Careful selection of the best Macabeo grapes is followed by gentle pressing and fermentation in stainless steel tanks and then, following the traditional method, a subsequent second fermentation in bottle where our cava gains body through ageing on its lees for a minimum of 12 months.
AULA CAVA BRUT NATURE
Our Macabeo plots are located at more than 700 meters of altitud in Requena, in the interior of Valencia. Careful selecction of the best grapes is followed by gentle pressing and fermentation in stainless Steel tanks and then, following hte traditional method, a subsequent second fermentation in bottle where our cava gains body through ageing on its lees for a mínimum of 9 months.
AULA CAVA SEMI SECO
During the summer months the best Macabeo plots are identified. After an early harvest that guarantees the desired acidity, a gentle pressing is carried out to obtain the must that will ferment at a controlled temperature in stainless steeel tanks. After blending, the traditional method is followed, with a second fermentation in bottle where our cava gains body while resting on its lees in bottle for a minimum 9 months.
AULA CAVA ROSÉ
After a careful selection of our best Garnacha grapes, these are harvested early. Gentle pressing and a short, cold maceration. Winemaking continues to follow the traditional method, with a first fermentation in stainless steel tanks and a second fermentation in bottle, with the cava resting horizontally on racks for a minimum of 9 months.
AULA CAVA RESERVA BRUT NATURE
Each variety is vinified separately and followed by a cold-skin maceration. Each variety is vinified separately and followed by a cold-skin maceration. The free-run must is then separated from the press must and fermented in stainless steel tanks at a controllled temperature. The cava then ages for a period of 46 months.