Like top-notch single village Beaujolais on acid!
This might be the best carbonic maceration wine we’ve ever tasted and we couldn’t resist it because it puts a completely different complexion on Rioja. 95% Tempranillo and 5% Viura co-fermented, whole bunches with stalks, in a small stainless steel tank, carefully pressed to obtain the “heart” of the must, fermented for 5 days then transferred to new French oak barrels for just 24 hours.
This is absolutely delicious. Big bouncy aromas of strawberry, banana and kiwi fruit with touches of violets; silky, full and fresh in the mouth. A shiny happy wine for shiny happy people.
Only 3,000 bottles produced.
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