\n ES<\/span><\/a>\n\t\t\t<\/li><\/ul>\n<\/div>\n[\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.21.0″ _module_preset=”default” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.21.0″ _module_preset=”default” width=”85%” width_tablet=”85%” width_phone=”95%” width_last_edited=”on|phone” max_width=”2560px” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.victorausejoviticultor.com\/wp-content\/uploads\/2023\/09\/Parcela-333-ficha.jpg” title_text=”Parcela 333 file” align=”right” align_tablet=”center” align_phone=”center” align_last_edited=”on|tablet” _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” text_font=”Now Regular||||||||” text_text_color=”#000000″ text_font_size=”16px” header_font=”Now Bold||||||||” header_text_align=”center” header_font_size=”35px” header_letter_spacing=”3px” header_2_font=”Now Medium||||||||” header_2_text_align=”center” header_2_font_size=”15px” header_2_letter_spacing=”16px” header_3_font=”Now Bold||||||||” header_3_font_size=”23px” header_3_letter_spacing=”7px” header_3_line_height=”2em” width=”71%” width_tablet=”71%” width_phone=”95%” width_last_edited=”on|phone” custom_margin=”||1px|||” text_font_size_tablet=”16px” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” header_font_size_tablet=”35px” header_font_size_phone=”20px” header_font_size_last_edited=”on|phone” header_2_font_size_tablet=”15px” header_2_font_size_phone=”12px” header_2_font_size_last_edited=”on|phone” header_3_font_size_tablet=”23px” header_3_font_size_phone=”16px” header_3_font_size_last_edited=”on|phone” header_3_letter_spacing_tablet=”7px” header_3_letter_spacing_phone=”4px” header_3_letter_spacing_last_edited=”on|phone” module_alignment_tablet=”” module_alignment_phone=”center” module_alignment_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]<\/p>\nPARCELA 333<\/h1>\nVINTAGE 2023<\/h2>\n
<\/p>\n
VINEYARD<\/h3>\n
2 Hectare ‘El Peinao’ plot planted in Clavijo at an altitude of 546 meters above sea level. Loam textured soil with silty clay composition, rich in coarse silt, and to a lesser extent alluvial.<\/p>\n
East-West orientation, slight slope of the land, good aeration and sun exposure of the bunches.<\/p>\n
Sustainable, minimally invasive viticulture work. Organic fertilizer, no herbicides or systemic products are used. Minimum tillage of the soil.<\/p>\n
GRAPE<\/h3>\n
100% Garnacha Blanca<\/p>\n
WINEMAKING<\/h3>\n
Manual harvest in 15 kgs boxes during the 16 and 17th of September. Manual selection of the bunches in the winery. Gentle pressing followed by static racking and fermentation and aging in concrete (80%) and stainless steel (20%) tanks with its lees for 8 months with weekly battonage.<\/p>\n
3.360 numbered bottles. (Bottled on 18th June 2024)<\/p>\n
13% vol.<\/p>\n
PH: 3.18 – Acidity: 6.5 g\/l Reducing sugar: 0.9 g\/l<\/p>\n
<\/p>\n
[\/et_pb_text][et_pb_button button_url=”https:\/\/www.victorausejoviticultor.com\/wp-content\/uploads\/2024\/07\/Victor-Ausejo-Parcela-333-2023-eng-2.pdf” url_new_window=”on” button_text=”2023 Vintage Data Sheet” _builder_version=”4.21.0″ _module_preset=”default” custom_button=”on” button_text_size=”18px” button_text_color=”#0070B7″ button_font=”Now Regular||||||||” hover_enabled=”0″ button_bg_color_last_edited=”off|desktop” locked=”off” global_colors_info=”{}” button_bg_color__hover_enabled=”on|hover” button_bg_color__hover=”#0070B7″ button_bg_enable_color__hover=”on” button_text_color__hover_enabled=”on|desktop” button_text_color__hover=”#FFFFFF” sticky_enabled=”0″][\/et_pb_button][et_pb_button button_url=”https:\/\/www.victorausejoviticultor.com\/wp-content\/uploads\/2023\/11\/Vi\u2560uctor-Ausejo-Parcela-333-2022-eng.pdf” url_new_window=”on” button_text=”2022 Vintage Data Sheet” _builder_version=”4.21.0″ _module_preset=”default” custom_button=”on” button_text_size=”18px” button_text_color=”#0070B7″ button_font=”Now Regular||||||||” button_bg_color_last_edited=”off|desktop” locked=”off” global_colors_info=”{}” button_bg_color__hover_enabled=”on|hover” button_bg_color__hover=”#0070B7″ button_bg_enable_color__hover=”on” button_text_color__hover_enabled=”on|desktop” button_text_color__hover=”#FFFFFF”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Victor Ausejo Viticultor MICROPROYECTO DE VINOS ARTESANALES en el valle del iregua (D.O.CA. RIOJA)\n
\n\t
- \n\t\t\t\t\n EN<\/span><\/a>\n\t\t\t<\/li>
- \n\t\t\t\t\n ES<\/span><\/a>\n\t\t\t<\/li><\/ul>\n<\/div>\nPARCELA 333 VINTAGE 2023 VINEYARD 2 Hectare ‘El Peinao’ plot planted in Clavijo at an altitude of 546 meters above sea level. Loam textured soil with silty clay composition, rich in coarse silt, and to a lesser extent alluvial. East-West orientation, slight slope of the land, good aeration and sun exposure of the bunches. Sustainable, minimally invasive viticulture work. Organic fertilizer, no herbicides or systemic products are used. Minimum tillage of the soil. GRAPE 100% Garnacha Blanca WINEMAKING Manual harvest in 15 kgs boxes during the 16 and 17th of September. Manual selection of the bunches in the winery. Gentle pressing followed by static racking and fermentation and aging in concrete (80%) and stainless steel (20%) tanks with its lees for 8 months with weekly battonage. 3.360 numbered bottles. (Bottled on 18th June 2024) 13% vol. PH: 3.18 – Acidity: 6.5 g\/l Reducing sugar: 0.9 g\/l <\/p>\n","protected":false},"author":1,"featured_media":675,"comment_status":"open","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[],"project_tag":[],"class_list":["post-762","project","type-project","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nParecla 333 - V\u00edctor Ausejo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.victorausejoviticultor.com\/en\/project\/parecla-333\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Parecla 333 - V\u00edctor Ausejo\" \/>\n<meta property=\"og:description\" content=\"Victor Ausejo Viticultor MICROPROYECTO DE VINOS ARTESANALES en el valle del iregua (D.O.CA. RIOJA)PARCELA 333 VINTAGE 2023 VINEYARD 2 Hectare 'El Peinao' plot planted in Clavijo at an altitude of 546 meters above sea level. Loam textured soil with silty clay composition, rich in coarse silt, and to a lesser extent alluvial. East-West orientation, slight slope of the land, good aeration and sun exposure of the bunches. Sustainable, minimally invasive viticulture work. Organic fertilizer, no herbicides or systemic products are used. Minimum tillage of the soil. GRAPE 100% Garnacha Blanca WINEMAKING Manual harvest in 15 kgs boxes during the 16 and 17th of September. Manual selection of the bunches in the winery. Gentle pressing followed by static racking and fermentation and aging in concrete (80%) and stainless steel (20%) tanks with its lees for 8 months with weekly battonage. 3.360 numbered bottles. (Bottled on 18th June 2024) 13% vol. 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