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Franchete Wines




Organic Signature Wines 


What makes Franchete Wines an organic signature wine?


From the desk of Cambronero Wines (Franchete);

O
ur company has one primary objective; to produce Organic Signature Wines. We are aware that to do this it is not enough to just produce organic grapes, but certain exceptional conditions are necessary both in the grape and the elaboration process.

 Our main advantage over our competitor is that we only have one vine-grower as a supplier of grapes, which is also the enologist of the winery. This means that the aim throughout the productive process is the same, to obtain an excellent quality wine.

The difference in our grapes begins in the conception of the vineyard. Our frames are the highest in the area (two meters), with a greater formation height (one meter twenty centimeters) and with a greater density of plantation( three thousand six hundred plants per hectare).

With greater height we want to obtain the maximum leaf surface exposure, which is essential for the optimum ripening of the grapes.

With greater height we want separate the grapes from the ground, to get two objectives:

  • On the one hand, on separating the grapes from the ground, the humidity is reduced, which arises from the ground, where the grapes are, which increases their airing, which in turn reduces the risks of cryptogamic diseases. This is very important in organic farming, given that the prevention of diseases reduces the use of products in the vineyard.

  • Also, the ground accumulates heat during the day and releases it at night. On seperating the grapes from the floor the thermic difference increases, in the grape, between the day
    and night. This thermic difference is very important for the correct ripening of the polyphenols in getting red and rose wines of high quality. Our wine producing area has one of the greatest thermic differences between day and night in all the peninsula, but to accentuate this fact, we are maximising these conditions, with the aim of obtaining exceptional grapes.

With greater density of plantation we want to get a premature plant stress with the aim of obtaining a smaller grape size, at the same time as reducing the production of grape per plant.

This conception of vineyard is complemented by our production system, which isn't limited to organic farming, but goes beyond it. To obtain grapes of maximum quality, we exploit to the maximum the climate characteristics of our area of production and vineyard.

Our watering system is focused on the production of small grapes, to get the maximum quantity of skin per kilo of grape, with the aim of obtaining the best possible characteristics.

For this we provoke a hydric stress at the beginning of the vegative cycle to obtain a premature halting of growth.

Once the this halting is obtained we provide the water necessary to impede the falling of leaves, with the aim of obtaining a good maturing.

This system of production has one large problem, which is its low productivity, which we compensate in part with a pruning system of more buds per hectare, to produce more bunches, but with a low output. Our production has an average output of 30 hectolitres per hectare. This output is very low from the point of view of the winegrowers, but it is necessary to produce high expression wines.

This particular system of production gives our wines a different and personal touch from other wines.

Our production is made up of more than fifty hectares of vines, with the varieties of Cabernet Sauvignon, Syrah, Petit Verdot, Bobal, Tempranillo and Garnacha.