What is a Crianza Wine?

Crianza is a stage of aging of young wine, used to improve the wine’s characteristics, in terms of aroma, taste, and color. For a red wine to be considered crianza, it must age for two years, from which at least six months, it must be in wooden barrels. The last part of the aging process happens in the bottle, in the cellar; this means its commercialization will not happen until the third year.

During the aging process in barrels, the different denominations of origin establish their own requirements, they can be more strict when it comes to the time the wine spends in the barrel, as it is the case of Rioja wine.

 

What is the process of a Crianza Wine?

The aging process of wine has two clearly marked differences; aging in wooden barrels. and aging in the bottle. During the aging stage in wooden barrels, in the presence of oxygen an oxidative phase happens, in which a chemical transformation of some components of the wine occur, as well as the transferring of tannings from the wood to the wine. In this phase is fundamental to control the temperature and humidity, determinant for the oxidation to occur the way it is desired. This oxidative process and the mixture of wine tannins with wood tannins will be pivotal to define the personality of the crianza wine. At this point is important to highlight the grape’s variety used to make the wine, being tempranillo grape the most commonly used.

Once the wine is transferred from the wooden barrels, usually oak barrels, to the glass bottles perfectly corked and positioned horizontally, the reducing process begins in the absence of oxygen. It is also important in this stage, the control of temperature and humidity of the place where the bottles are kept. In this stage certain reactions occur among the wine’s own elements in the absence of oxygen, in a process called refining which is crucial to define the wine’s aroma.

 

Crianza Wines in Spain 

Crianza wines from the different denominations of origin in Spain are very different from one another. These differences not only come from the grape’s variety, many times tempranillo grape is present, but also from the quality of the land, the altitude, and of course the process of elaboration of the wine.

A great variety of Rioja crianza wine is well known around the world, and wine cellars and/or wine makers prefer the wine to age for twelve months in barrels.

In bodegas Emilio Moro the aging of the wine is done in French oak barrels, in periods usually longer than a year. Their wines, Ribera del Duero, denomination of origin (DO) are of a very intense red color and they have hints of a complex aroma and taste, but full of harmony. The knowledge bodegas Emilio Moro have allows them to choose the right barrels for each harvest.

Another classic Ribera del Duero cellar and wine maker is bodega Cepa 21, where the Cepa 21 wine stands out for its aging process of fourteen months in French oak barrels. Is a wine with a cherry color, fruity aromas and with a great personality.

The Jumilla denomination of origin (DO,) also presents crianza wines of great quality, primarily made with monastrell grape. The most highlighted characteristic of Jumilla crianza wine made by the different wine makers, is the well integrated tannins from the wood, as well as their good taste and complex aromas.

The Somontano denomination of origin (DO,) has managed to make internationally famous wines and the quality of their crianza wines is consolidated. Many Somontano wine makers have opted for an aging process in barrels, of more than six months, and their wines are very aromatic and well balanced.

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“Viva el buen vino, que es el gran camarada para el camino” – (Pio Baroja)