Virtual Tasting «Small Producers of La Rioja» with the sommelier and wine maker Elena Corzana.
This is the new vision of Rioja. Young winemakers, who know how to make spectacular wines, with the vineyards of their grandparents and all the passion of youth. The maximum expression of the Riojan Sonsierra. Long live the Rioja wine revolution!
ANA DE ALTUN 2019
Iker and Alberto are the new generation of this traditional family winery who put all their passion into wine making.
Ana de Altún is made from Viura and Malvasía grapes from the oldest vineyards located in Baños de Ebro. A privileged environment, with calcareous clay soils that give little production and excellent quality. Manual harvest.
From these clusters the flower must, the highest quality, is extracted without prior pressing. Fermentation takes place in new French oak barrels, at a temperature of 15ºC, to maintain the fresh and fruity character of the grape.
GR99 2019 FIRST PRINT
Carlos and Ana are the creators of this exciting project. Third generation of a saga of winegrowers in San Vicente de la Sonsierra, today the most valued vineyard in the DOCa Rioja, due to its location in the foothills of the Sierra Cantabria, with poor soils and north wind, which yield the most grown grapes quality.
First impression is the pure expression of Tempranillo, a young wine from old vines, from which you can taste the very essence of the grape. Aged in oak foudres for 3 months, it preserves all the freshness and fruit of the young wine, which is what Ana and Carlos like to enjoy.
THE ESQUIRLA DEL BARDALLO 2015
Carlos Sánchez, Javi García and Nacho Jiménez, the 3 Viñerones, started from an old vineyard located in San Vicente de la Sonsierra, in a place known as Bardallo. Here the climate is somewhat cooler and with a little more rain, which allows the production of very fresh wines with a more balanced maturation.
The vineyard, about 35 years old, is cultivated in biodynamics, with manual harvesting, obtaining an exceptional grape for an expressive wine with personality. The varieties are mostly Tempranillo and a small percentage of Viura that is fermented together to gain complexity, in addition to doing it with 25% of the stem and native yeasts, achieving a lot of character in it. The malolactic and aging takes place in used French oak barrels for 12 months.