Pedro Martínez Alesanco Selección is our most personal wine and marks the future of our family’s wines. It is the perfect blend of the three most important varieties of our winery: Maturana Tinta, Tempranillo, and Garnacha Tinta. It is an unmistakable and stylish wine, where its varieties travel the roads of Badarán and the Upper Najerilla valley, giving us aromas of violet, lavender, ripe peach, and licorice.
TIM ATKIN: Maturana Tinta is the predominant variety in this wine, accompanied in equal parts by Tempranillo and Garnacha Tinta, which represent the other 50%. Herbal and graphite aromas give way to a palate with firm tannins, bright acidity, and aromas of raspberry and black cherry fruit.
Maturana Tinta 50%, Tempranillo 25%, and Garnacha Tinta 25%.
1571 days in French and American oak, with a special light-medium toast, and 450 days in bottle.
Free-range chicken raised at Aunt Lidi’s house, where it never lacks good natural feed. Tip: make the sauce with toasted almonds. Of course, if you cook this saucy chicken the way our mom Angelina makes it, you must have a good piece of bread on the side, because the sauce is pure deliciousness.
Selección is a wine born from the need to choose only the best grapes from exceptional years to show the elegance of the “assemblage”, or blend, which is classic in the best Riojas ever, and one of the keys that has made our area great.
Who better than us to know our land, our grapes, and our vineyards to obtain an elegant and fine Rioja wine? Selección is, without a doubt, our bottled essence.
It is produced from Tempranillo, Garnacha Tinta, and Maturana Tinta, a clear assertion of what is indigenous to our area. We choose the type of oak, the aging time, and the grape percentages of this special union.
All three varieties are hand harvested. Partial fermentation in tank and in new 225-liter American oak barrels at ambient temperature. Daily punching down, with no added yeasts – only indigenous yeasts, and minimal intervention in all winemaking processes. Spontaneous malolactic fermentation in barrels, with weekly bâtonnage, or lees stirring. Subsequent aging in new French oak barrels for up to 6 months before finishing in European oak with a unique toasting.
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