We make wines with love, using our local traditions€¦ · · 2012-09-04We make wines with love,...

Winery Profile

We make wines with love, using our local traditions

wedded to the latest technology. Our wines express the

purity and beauty of our country. They are 100 percent

honest.” Francisco Parra.

Made in Central Spain by a family with

a deep history in viticulture, our wines

are easy to drink yet filled with complex

flavors. In a variety of styles, we bring

them to you from the largest NOP-

certified Organic vineyard in Europe.

It may seem hard to believe, but in 1993, when the brothers, Francisco, Javier and Luis Parra foundedParra Family Organic, the idea of Organic certification was a new one. But the brothers decided itwas a natural thing for them to pursue, given their long history of sustainable farming.

HistoryORGANIC IS NOTHING NEW FOR THE PARRA FAMILY

How do you get to be the largest Organic winery in Europe in less than 20 years?

The answer is simple: Have the insight to pursue Organic farming long before it

becomes chic.

Organic certification was thought of as being highly eccentric when we started,” Francisco

says. “When we explained what we were planning to do to the people around here, it

made them nervous. But to us, it just made sense. Our family has always farmed in La

Mancha. Some of us kept sheep. An uncle even had a vineyard. And the way we always

worked our land was the traditional way, free from pesticides, herbicides and chemical

fertilizers.”

So, they did things the way they had always done them and the world took notice. Today Parra FamilyOrganic wines are 100 percent NOP-certified and the Parra brothers are the largest producers ofOrganic wines in Europe. It’s a position many wineries are now working very hard to be in, but forthe Parras it never felt like anything special. “Some people call it Organic farming,” Francisco says,“for us it is just a continuation of what our family has always done.”

Parra Family Organic was founded in 1993 by three brothers: Francisco, Javier and Luis. In spite of the size of the business - Parra Family Organic sells around four million bottles a year - the brothers alone handle most of the office work and are intimately involved in the workings of the cellar and the vineyard. Everyone helps out with everything, but if pressed Francisco will admit he does a bit more in the way of sales and marketing, while Javier concentrates more on winemaking. Luis does some of everything and is very involved in his passion: raising pigeons.

FamilyTHREE BROTHERS, ONE DREAM, EUROPE'S LARGEST ORGANIC WINERY

The Parra family has lived and worked

the land in La Mancha, central Spain,

for generations. The word parra, actually

means “stalk” in Spanish and given the

local tradition of naming people after

their professions, family legend has it

that their ancestors cultivated vineyards

back in the distant past.

We love what we do,” Francisco says, “for us this is a dream come true.”

Francisco Parra

VineyardsLUSH AND GORGEOUS GRAPES GROWN IN A RUGGED LAND

The single most important facet of Spanishgeography is La Meseta, the high desert plateauthat dominates the center of the country. It is aflat, arid expanse of some 80,000 square miles-close to half the surface area of Spain-and rangesin altitude between 600 to 1,000 meters abovesea level. Spain's capital city, Madrid, sits in thevery middle of the Meseta. Hop into a car anddrive southeast of the capital and you'll findyourself in La Mancha, a historic regioncharacterized by rugged scenery, lonely castles,windmills, herds of sheep and the legacy of Miguelde Cervantes who set his book, Don Quixote, thedefining work of Spanish literature, in La Mancha.

The Parra family works two large vineyards in LaMancha near the town of Las Mesas (The Tables),totaling some 445 acres, or around 180 hectares.One of the vineyards is named Entresendas(Between Paths). It sits in the dried bed of anancient river. As a result Entresendas benefitsfrom the rich, Alluvial soils, common to old riverbeds and perfect for the cultivation of grapes.The other vineyard is officially named Olla delMonte (Cooking Pan in the Mountain), but isknown in local slang as Cuesta Colorá, the redslope. Cuesta Colorá is also the name of theParra family's remarkable sulfite-free wine. Thered slopes are covered in chalky clay with a finelayer of pebbles atop it that capture the heat ofthe sun and keep the grapes warm during LaMancha's chilly desert nights.

Parra Family WineryLas Mesas (Cuenca)

La Mancha is not a zone with a great deal of prestige in comparison to places like

Bordeaux or La Rioja,” Francisco Parra says. “But the conditions here are ideal for

growing grapes and we put a great deal of love and attention in our vineyards and the

fruit that comes out of them.”

There is a saying that to make great wine

you must torture the grapes. If that is so,

then La Mancha is an ideal place to

make wine. Days are hot, imparting

sweetness to the fruit. Nights are cold,

giving the fruit the bracing acidity it needs

to produce lively wine. Rainfall is almost

nonexistent, allowing the vines to grow

grapes concentrated in flavor.

Organic and Sulfite Free processIN LA MANCHA, ORGANIC (AND SULFITE FREE) IS EASY

How do you make a sulfite-free wine that tastes good?

It's a question the Parra brothers are asked all the time. Their signature wine, Viña Cuesta Colorá,is entirely sulfite-free. Sulphur dioxide (SO2) is added to almost all the wines we drink from thecheapest mass-produced wines to the most expensive and elegant. Most winemakers think the useof sulfites is critical to prevent the wine from aging quickly due to oxygen exposure or falling victimto unhelpful bacteria and yeasts that may damage its flavor and they're right. At the same time, thereare many who believe that SO2 dulls the flavor of wine and causes some consumers to have allergicreactions that may cause headaches or asthma-like symptoms.

For decades now, there has been a search for a great sulfite free wine. The problem is that sulfite-free wines do not taste very good thanks to all the problems sulphur dioxide is used to combat. ViñaCuesta Colorá, is a different matter. It is bright, lively, with a bracing acidity and overflowing withabundant fruit flavors and it tastes as good after shipment to the United States as it does in LaMancha, where it is made. There are two reasons for this. The health of the grapes that go into thewine and the special process the Parra Family has worked out for keeping the wine free of contaminationas it is being made.

We use the best grapes and the best grapes only,” Francisco Parra says. “They come to

vinification in beautiful shape. Then we clean them carefully. The entire process of

making the grapes into wine is done in a sealed, oxygen-free environment. The tanks

the grapes ferment in are cleaned exhaustively with ozone purified water. So that at the

moment we place the grapes in the vats everything is almost at the level of being

antiseptic. Fermentation is conducted with the natural bacteria found on the grapes

themselves. The vats are left open at this stage, because the gasses produced by

fermentation form a barrier between the fermenting grapes and the air. As soon as

fermentation stops, the vats are sealed. Almost no oxygen touches the wine. From that

point until bottling, we hardly move the wine at all. Bottling is done with minimal or

no oxygen contact.”

Organic and Sulfite Free processIN LA MANCHA, ORGANIC (AND SULFITE FREE) IS EASY

How do you produce so many Organic-certified wines?

All Parra Family wines, including Viña Cuesta Colorá, are NOP-certified Organic. That means thatEco-cert a contractor to the USDA has certified them Organic according to United States rules andregulations. It's an amazing feat to produce around four million bottles of NOP-certified Organic wines,but Francisco Parra insists that it's a lot easier to do this in La Mancha than almost anywhere else.

Our climate is very rough, very dry and very windy,” he says, “and this makes it quite

easy to produce pest- and mildew-free wines without the use of pesticides and other

chemicals. The truth is the diseases and afflictions that affect grapes in places with more

gentle climates, just don't survive well here.”

The vines on the Parra estates are carefully tended by a team of a few dozen workers, many of themlocals who have been engaged in traditional, pesticide-free farming their entire lives. Much of thework is done by hand. The vines are pruned carefully and the cuttings mulched and used on the landfor fertilizer. A flock of some 1,500 black sheep, a breed native to La Mancha, wanders the Parralands and the manure from those local sheep are also used to fertilize the vineyards. “Everything isdone in a traditional, sustainable and healthy manner,” Francisco says, “and you can taste it in theglass.”

The Wines

Organics is about prevention rather than cure. The vine is encouraged to fight its own

battles, and this leads to grapes with smaller berries and thicker skins. The skins are

thus more inherently resistant to pest attack, and they contain more flavor and color.”

Monty Waldin, wine writer.

VINA CUESTA COLORA

What makes this wine special: An Organic, sulfite-free expressionof old-vine Tempranillo.This is Parra Family Organic's signaturewine. Made from the best old-vine Tempranillo grapes in a vineyardknown locally as Cuesta Colorá, or the Red Slope, Viña CuestaColorá, is a pure, sulfite-free example of the most Spanish of all red-wine grape varieties.

Grape: Organic Tempranillo 100 percent.

Sulfite-free vinification: Only the best grapes are used. They arecarefully cleaned and placed in steel vats that have been cleanedwith purified water and salt. Fermentation is done with yeasts foundon the grapes and aging and bottling are done in an oxygen-freeenvironment.

Tasting notes: A clear, bright, garnet wine. The nose is filled withthe aromas of fresh red cherries, red raspberries and wild strawberrieswith a hint of candied berries. In the mouth the wine is refreshingwith a slight pétillance and overflows with juicy red-fruit flavors,balanced by a palate-cleansing acidity. It's a wine to quaff chilledwith a picnic or savored at a dinner party.

Food pairings: Cold cuts, mild cheeses, hamburgers or with yourThanksgiving meal. Try with: spaghetti Bolognese.

Alcoholic content: 13.5 percent.

PARRA JIMENEZ CRIANZA

What makes this wine special: Select clusters of Tempranillo grapesare given extra vine ripening and aged in oak barrels to create arefined, elegant wine.


Vinification and aging: This is perhaps the finest Tempranillo winein the Parra Family catalogue. Selected clusters of grapes are allowedto ripen for an extra two to three weeks on the vine before picking.The extra time imparts a greater complexity and delicacy of flavorto the wine. Aging in French oak barrels creates a creamy, smoothfinish.

Tasting notes: A light purple wine. On the nose, scents of ripe,almost black cherry, raspberry jam and strawberry pie filling. Gentleberry flavors and notes of baking spices, as well as an intriguingblack peppery flavor bathe the palate.

Food pairings: Quiche, grilled meats and roasted chicken.Try with: Beef stew.

Alcoholic content: 13 percent.

PARRA JIMENEZ TEMPRANILLO

What makes this wine special: A fine example of La ManchaTempranillo, this is a wine for everyday or a special occasion.


Vinification and aging: Fermented and aged in steel vats.

Tasting notes: A garnet wine. On the nose it shows the trueTempranillo notes of raspberry and strawberry going to scents ofblack plum. It fills the mouth with strawberries, strawberry compoteand prune butter with a touch of cocoa.

Food pairings: Roasts, steaks and roasted turkey.Try with: Pork chops.


PARRA JIMENEZ GRACIANO

What makes this wine special: A fascinating essay in the flavors ofthe rare and highly-sought-after Graciano grape.

Grape: Organic Graciano 100 percent.

Vinification and aging: Made from grapes harvested from a specialparcel of Graciano vines and then fermented and aged in steel vats.

Tasting notes: A dark ruby wine. A fascinating nose of plum, blackcherry, truffles, black olives and forest floor. The palate detects notesof dried plums, dates and candied cherry along with savory, meatyflavors like bacon.

Food pairings: Hearty soups, roast beef and cured cheeses.Try with: Curries.


PARRA JIMENEZ VERDEJO

What makes this wine special: A crisp and subtle white wine madewith the Verdejo grape, a variety native to central Spain that is findingmore and more favor worldwide.

Grape: Organic Verdejo 100 percent.


Tasting notes: Burnished gold with green highlights in the glass.It has a nose of preserved lemon, lime flesh and white peach overa strong slatey minerality. On the palate the wine is crisp, dry andbracing with a fine citrus flavor and a touch of mouth-pleasingbitterness that makes you want to sip it again and again.

Food pairings: Raw shellfish, grilled fish, roast chicken. Try as: Anaperitif.


EARTH 3.0 TEMPRANILLO

What makes this wine special: Proceeds from every sale of this 100-percent Organic Tempranillo wine help to restore rainforests throughthe work of the American Rainforest Conservancy.



Tasting notes: A light purple wine. The nose is floral, showing violetsand red roses. In the mouth, sweet red fruit mixes with flavors ofdried flowers, leather and tarry notes.

Food pairings: Omelets, sautéed mushrooms, roasted pork, evenfish stews. Try with: Sausages or hot dogs.


EARTH 3.0 TEMPRANILLO-SYRAH

What makes this wine special: Proceeds from every sale of thisOrganic Tempranillo-Syrah blended wine help to restore rainforeststhrough the work of the American Rainforest Conservancy.

Grape: Organic Tempranillo 75 percent; Organic Syrah 25 percent.


Tasting notes: Ruby with dark purple at the center. The nose givesstewed cherries, stewed prunes and fresh plums as well as blackolive. Dark, sweet fruits on the palate with the signature spicinessthat Syrah always imparts to a blend

Food pairings: Chili con carne, barbecued chicken, Chinese stylespareribs. Try with: Rice and beans.


CAMINO RED

What makes this wine special: A food-friendly and easy-drinking redwine perfect for any occasion.



Tasting notes: A garnet wine. Red cherry and red raspberry notesas well as touches of dried cranberry mix with a pronounced scentof dried red roses. On the palate the wine is awash in red berriesand a distinct smokiness.

Food pairings: Hamburgers, sandwiches, hot dogs, mac and cheese.Try with: Pizza


CAMINO WHITE

What makes this wine special: A food-friendly and easy-drinkingwhite wine perfect for any occasion.

Grape: Organic Verdejo 100 percent.


Tasting notes: Pale gold in the glass. The nose has abundant citrusscents, but also fascinating tropical aromas of green mango andpapaya as well as fresh grass. In the mouth, the wine has a juicy,lemon-lime character, with a strong acidic zing and lush, tropicalnotes in the finish.

Food pairings: Salads, fish dishes, sandwiches.Try with: Chicken salad.


Contact

558 2nd St. #1, Brooklyn, NY, 11215

US cell: 718 6859660

US office: 347 987 3364

Email: [email protected]

U.S OFFICE:

OFFICE AND WINERY:

Ctra. Pedernoso Km. 3,6

C.P. 16650, Las Mesas (Cuenca), Spain

Spain cell: +34 650 320 130

Email: [email protected]

We make wines with love, using our local traditions€¦ · · 2012-09-04We make wines with love,...

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Transcript of We make wines with love, using our local traditions€¦ · · 2012-09-04We make wines with love,...