In the middle of the most beautiful vineyards in the center of the country is located Cava Quintanilla Winery. The idea of this great project arose 10 years ago after a visit to the French countryside, consolidating in 2011 with the start of the plantation of the first vines in an area of 20 hectares. Acceptance, recognition of quality, and high demand for our wines led us to grow very rapidly and in just 5 years after the first harvest, the vineyard covers an area of 120 hectares. Currently, we have 11 red grape varieties and 3 white grape varieties, all of which are handled under the cord-lead method and thumb pruning.
Cava Quintanilla is the product of our deep knowledge of the cultivation of the land and our love for responsible agriculture. We are pioneers in the cultivation of the vine in the Altiplano Potosino, our project represents the discovery and colonization of a new and fascinating Mexican terroir.
The climate of the area is semi-arid, the average temperature during the flowering season and until harvest is 82°F during the day and with peaks of up to 97° F. At night there is a sharp drop in temperature that averages at 59°F to 53°F. Such a marked variation in temperature allows the fruit to accumulate a large amount of sugar. The dry climate and the sunlight allow the development of fruit with intense colors, sweet and with a high content of phytochemicals such as resveratrol. We cultivate the vine in clay soil, deep and with high salinity. The high content of calcium and other minerals give the wines body, very fine notes, and very intense aromatic profiles.
Cava Quintanilla had its first harvest in 2016, the winery has undergone a constant transformation, adapting to the growth in agricultural practices to create the optimal conditions for production, maturation, bottling, and storage. The wines age in both French and American oak barrels, giving our wines the distinctive seal of aromatic profile and round tannins. Once bottled, they are allowed to rest in controlled temperature conditions until the time of release. They rest for 6 to 8 months before going on the market and, in the case of Reserva CQ reds, for at least one year after bottling.
The winery began operations in 2016 with the construction of a fermentation room, with 15 stainless steel tanks of different capacities.
In 2017, an Italian filler was acquired with the capacity to process 2,500 bottles per hour, to guarantee the best evolution of our bottled wines. That same year, the construction of our underground cellar began, there is where our wines will rest in the best conditions, showing their evolution in the barrel and their storage capacity.
For the year 2018, with the aim of continuing to grow in quality and quantity, a pneumatic press with a capacity of 10 tons was acquired, perfecting the extraction process of our raw material, grape juice. We complete the automation of the entire cycle, acquiring an Italian machine that washes dries, caps, and labels up to 2500 bottles per hour.
This is where our winemaker and his team of collaborators revere the grape, taking care of every detail from harvest to bottling.
Matías Utrero is our winemaker. He received his degree in Oenology from Valle de Uco Higher Education Institute, in Mendoza Argentina. He has 15 year/18 vintages of experience while working in large wineries such as:
* Clos de los Siete (Michel Rolland)
* End of the World and Malma Wines
(Patagonia Argentina, research and development), Salentein (Mendoza, Research and development)
* Casa Madero, assistant winemaker with Paco Rodríguez (high-end development in red varieties, especially Malbec in different terroirs and clones),
* Bodegas De Cote (Queretaro),
* Consulting and development of analytical projects (Baja California),
* Cava Quintanilla (San Luis Potosí).
Matías’ winemaking philosophy focuses on respect for nature, to produce quality grapes and express the place where they grow, and above all, respecting the consumer, by making healthy wines, with minimal use of sulfites, reasonable use of oak, avoiding the use of substances alien to the nature of the grape.
Market Availability: coming soon