About the WineMaker
The history of Félix Solís, begins with the lifelong career of the father of the current owners, Mr Félix Solís Fernández, who in 1952 moved with his family from his home town of Villanueva de los Infantes to Valdepeñas, a city renowned for its long grape and winegrowing traditions.
In Valdepeñas, the Solís family, whose history in the wine business dates back to the end of the 19th century, bought the renowned “Casa del Huerto del Cura”, where they started to produce wine. Today it is known as the “Viña Albali” winery and acts as the headquarters of Félix Solís, S.A. It has retained the original warehouses, the tinajas (huge earthenware jars), the barrels (where some of its best wines are aged), the underground cellar and even the structure of this typical ancestral home of La Mancha.
Since its early beginnings, Bodegas Felix Solis has grown to the point where it now owns the largest automated and air-conditioned wine warehouse in Europe, with the capacity of storing eighteen million bottles, a figure which it intends to increase by seventy percent to thirty million bottles.
About the Wine
Made from selected Tempranillo and Garnacha grapes, in equal parts. Both varieties originate traditionally from the Denomination of Origin Rioja. The fresh floral notes of the Garnacha grapes are complemented by the ripe fruit of the Tempranillo grapes.
The grapes are harvested in optimal conditions of maturation before being pressed. A period of cold maceration follows to extract the colour of the skins and the fruit aromas. Fermentation in stainless steel tanks takes place at a low temperature to preserve the best aromas. This wine is left to age for a period of 12 months in new American oak barrels.
This results in a Crianza that is Intense cherry red in colour, with hints of blue. Deep red fruit aromas and notes of vanilla on the nose and sweet tannins on the palate. This is a well integrated and complex wine that finds the perfect balance between fruit and wood.
This wine is the perfect accompaniment to cheese and meat dishes. Best served at 16 to 18º C.