• Productos

    El carácter insurgente de Dolores Hidalgo, habita en cada uno de nuestros vinos

    La elaboración de vinos artesanales de alta gama comienza en nuestros viñedos
    ubicados en la Cuna de la independencia Nacional. La experiencia con el vino se
    vuelve única en Dolores Hidalgo, Guanajuato.

    CUNA DE TIERRA

    Classic and complex

    Blend: 40% Cabernet Sauvignon 35%, Merlot, 20% Syrah, and 5% Cabernet Franc; this elegant wine appears to be complex all around.
    Aging: 12 months in American, French and Hungarian first and second use barrels.





    Decanter Bronze Medal (England) 2014

    CINVE Silver Medal (Ribera del Duero) 2015

    Decanter Bronze Medal (England) 2015

    CUNA DE TIERRA SYRAH

    Subtlety

    Blend: 75% Syrah and 25% Merlot blend into a delicate wine.
    Aging: In American, French and Hungarian first and second use barrels





    Bacchus Silver Medal (Spain) 2015

    Silver Medal at Brusells 2015

    93 Points in Taster’s Guide (Guía Catadores) 2014/2015 (Mexico)

    PAGO DE VEGA

    Ripeness and Experience

    Blend: With a selection from our older vineyards, we created this blend of 80% Cabernet Sauvignon, 10% Syrah, 5% Merlot, and 5% Cabernet Franc.
    Aging:12 months in French barrels.





    Commended by Decanter Magazine (England) 2014

    CINVE Silver Medal (Ribera del Duero, Spain) 2014

    Gold Bacchus 2015 (Madrid, Spain) 2015

    Silver Medal at Brusells 2015

    Les Citadelles du Vin Gold Medal

    MISTELA

    Sweetness

    Blend: Generous wine from Moscatel, Ruby seedless, Rose of Peru, and Cardenal type table grapes. Conservation and aging in a deep cellar, using a solera system, and French oak barrels.
    Minimum ripeness: 5 years.





    TORRE DE TIERRA TINTO

    Joviality

    Blend: 80% Tempranillo, 20% Cabernet Sauvignon in pre-fermentation and carbonic maceration.
    Aging: From 3 to 6 months in American, French and Hungarian white oak.





    Bacchus Silver Medal (Spain) 2015

    Commended by Decanter Magazine (England) 2014

    CINVE Silver Medal (Ribera del Duero) 2014

    Medalla de Bronce Decanter (Inglaterra) 2015

    TORRE DE TIERRRA BLANCO

    Simplicity

    Blend: Single variety, 100% produced with more than two-decade old Semillon grapes, stored in refrigeration chamber after harvest and fermented at low temperature.
    Decanting in stainless steel; unfiltered.





    Commended by Decanter Magazine (England)

    Bacchus Silver Medal (Spain) 2014

    CINVE Silver Medal (Ribera del Duero)

    CUNA DE TIERRA NEBBIOLO

    Complexity

    Blends: 60% Nebbiolo, 20% Malbec and 20% Tempranillo.
    Aging: From 3 to 6 months in American, French and Hungarian white oak.





    Bacchus Silver Medal (Spain) 2015

    CINVE Silver Medal (Ribera del Duero) 2015

    Commended by Decanter Magazine (England) 2015

    Les Citadelles du Vin Gold Medal


    People are the process

    Permanent workers look after the entire grape cycle until wine production.
    It is a valuable job that requires experience and affection to achieve a selected, hand-picked harvest, purge, cold soak, smooth pressing, among other procedures.

    The entire process aims at obtaining high-quality wines. Alcoholic fermentation is carried out in tanks that allow the wine maker to control, by pumping and with his own hands, the correct dissolution of artificial colors and grape tannins in the must, and to check that macerations fully absorb the scents, colors and tannins.

    Our wine maker is also in charge of pressing. The pressure exerted is minimum so as to not damage grape cell walls and avoid extracting phenolic compounds from the seed. We use two kilograms of grapes to produce one liter of wine, while the average yield for most industrialized processes is of 1 ½ kilograms of grapes per liter of wine.

    To guarantee an organized and hygienic wine-making process, we rely on stainless steel tanks of different sizes. Our wines are not clarified or filtered, except for the influence of time itself, and natural decanting in tanks and barrels.

    The aging room contains white oak barrels, 50% of French origin; 25% of Hungarian origin, and 25% of American origin, which are used no more than three times and renewed constantly. Each year, money is invested in new barrels.