Intense aromas of red fruit with a subtle background of spices. Reminiscent of a young wine because of the Garnacha Tinta, but at the same time it has light toasted and creamy notes from its brief time in oak. All this coexisting with the spicy background, characteristic of Tempranillo.
It is full-bodied, lively, structured, with a minerality that is typical of where our vineyards grow. This brings to mind a young, refreshing, and intense wine that takes us back to our origins.
It is an organic wine that does not need any further aging. It is at its optimum moment to enjoy, explore, and recognize all the nuances that our land provides: La Rioja.
TIM ATKIN: The 2016 vintage marks the second coupage, or blending, of this organic Tempranillo with 14% Garnacha Tinta, sourced from two plots facing each other at 650 meters in the small village of Badarán. Predominantly fruit with a touch of wood. It is refreshing, juicy, with fine tannins and red and black fruits.
Tempranillo 86.05% and Garnacha Tinta 13.95%.
366 days in American oak barrels and 831 days in bottle.
A small, red Kidney bean variety. Tradition dictates that they are simmered in a casserole with vegetables and include their different “sacraments,” or accompaniments, such as chorizo, pork, or bacon.
Vinification is done in small tanks, with alcoholic fermentation controlled at 22-24°C. Thanks to daily, gentle, manual pumping-over during the first stages of fermentation, we are able to conserve the fresh, fruity aromas of the Garnacha Tinta. We do not macerate in order to avoid unnecessary extraction and to respect the grapes like in traditional winemaking.
After fermentation, we bleed off the tanks to extract, by the simple force of gravity, the highest quality wine. Then we do a traditional crushing without the need for pressing.
The wine is racked at the end of October and aged for 12 months in new French oak barrels, where we enhance its varietal aromas with subtle notes from barrel aging.
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