Balance is the greatest virtue of a wine.
At Villa Iulia, we seek wines that express the soil naturally, wines full of balance, starting the work in the vineyard. We aim for low yields so that the grapes ripen properly and all their components are in harmony.
Our wines are characterized by their cleanliness, finesse, and freshness. We avoid contact between the wines and oxygen throughout the entire production process, from the moment the grapes arrive at the winery until the wines are bottled. In this way, we preserve the freshness of the fruit to the maximum. We combine this with artisanal work carried out with care and affection, allowing us to offer you unique wines that are an unforgettable experience.
Each of the wines in this project has its own unique style. We invite you to forget your preconceptions and enjoy each one of them.
Sauvignon Blanc
Production of 3,100 bottles. The grapes are harvested early in the morning. They are destemmed and left to macerate with the skins for at least 4 hours. We work to protect the wine as much as possible from oxidation, using inert gases such as nitrogen and carbon dioxide. Fermentation at 15ºC for 14 days.
Origin
South-east facing vineyard on a slight slope. Planted in 2003 at 760 meters above sea level in Los Hinojosos.
Soil
Open fields with stones on the surface.
Aging
Aged on lees for 3 months.
Tasting
White gold color with greenish reflections, clean and bright. Tropical, floral, and citrus notes stand out on the nose; it is best to open the bottle 10 minutes before drinking to enjoy its full aromatic potential. On the palate, it is elegant, fresh, intense, balanced; an explosion of flavor. Great persistence and aftertaste.
Cabernet Rose
Production of 2,000 bottles. The grapes are harvested at the optimum moment. They are destemmed and vatted, while we bleed off the free-run juice with minimal contact with the skins. We always work under the protection of inert gases. The must is clarified and fermented at 14ºC for 16 days.
Origin
North-facing trellis vineyard with a slight slope. Planted in 2001 at 750 meters above sea level in Los Hinojosos.
Soil
Open chalices with stones on surfaces.
Aging
Aged on lees for 3 months.
Tasting
Pale pink in color, clean and bright. Subtle aromas of strawberries and wild red fruits. On the palate, it stands out for its finesse and elegance, with magnificent, non-aggressive acidity, great volume, and structure. A long and persistent wine, the aftertaste releases all the red fruit notes, leaving a flavor that invites you to take another sip.
Tempranillo Syrah
Production of 3,100 bottles. Grapes harvested by hand, completely destemmed, two days of cold maceration. Only the punching down technique is used during maceration. Nine days of fermentation at 24°C, plus six days of post-fermentation maceration. Blended with 6-12% Syrah.
Origin
East-facing vineyard with a slight slope. Planted in 1984 at 830 meters above sea level in Los Hinojosos.
Soil
Limestone soil with stones on the surface.
Aging
Aged on lees for 3 months.
Tasting
Red color with violet hues. The nose is dominated by very intense red and black fruit aromas. On the palate, it is a complex and elegant wine with medium tannins, good structure, and volume. Flavors of black fruit and licorice stand out. Long and persistent.
Atia
Production: 1,100 bottles. The grapes are harvested early in the morning. They are destemmed and macerated with the skins for at least 4 hours. We take every possible measure to protect the wine from oxidation. Fermentation in barrels and aging for 8 months, followed by 4 months in steel and 18 months in the bottle.
Origin
South-east facing vineyard on a slight slope. Planted in 2003 at 760 meters above sea level in Los Hinojosos.
Soil
Open fields with stones on the surface.
Aging
8 months in French oak barrels, then 4 months in steel and 18 months in the bottle.
Tasting
Light gold color with golden highlights. On the nose, the fruit is perfectly integrated with the wood. On the palate, it is a fresh, salty, and fruity wine with great complexity and nuances.
Galea
Production: 1,800 bottles. Grapes harvested by hand, completely destemmed, two days of cold maceration. Only the punching down technique is used during maceration. Full fermentation in barrels at 24ºC for four weeks. Aged in barrels for 14 months and refined in bottles for two years.
Origin
East-facing vineyard with a slight slope. Planted in 1984 at 830 meters above sea level in Los Hinojosos.
Soil
Limestone soil with stones on the surface.
Aging
Fermented in barrels and then aged for 14 months in French oak barrels, refined for 2 years before being released onto the market.
Tasting
Red color with violet hues. On the nose, black fruits stand out, perfectly combined with wood. On the palate, it is an intense wine with spicy tannins, wood and fruit very present. It is a long and persistent wine.
