Pale pink in colour with some violet notes. On the nose it is fruity, mixing fresh red fruit with newly-mown grass. A good balance of alcohol and acidity in the mouth, leaving a pleasant sensation of ripe fresh fruit, with a touch of fizz.
The ideal serving temperature is 8-10ºC
55% Viura & 45% Garnacha
||< 45mg/l Natural & Added Sulphites
||< 3g/l Residual Sugar Only
We have prepared plenty of information on organic wine benefits including reviews and useful guides. Find them on Grapes Alive! our natural lifestyle blog.
Read more about no sulphites added wine labelling here & find out more about differences between organic, vegan and natural wines here for a longer read.
The Wine Making:
Located in Ábalos and San Vicente de la Sonsierra, Rioja Alta with clay and limestone soil, then the hand-picked grapes are carefully sorted on the selection table, and then whole grapes are destemmed and transferred to a tank for 24 hours of skin-contact maceration.
The tank is refrigerated in order to avoid the onset of spontaneous fermentation. Throughout the maceration, the grapes are gently stirred inside the tank using hydraulic paddles, which homogenise the mixture. In this process, phenolic compounds, which give the wine its fruit character on the nose as well as in the mouth, are extracted from the skin.
The macerated grapes are then sent to a pneumatic press where the must is extracted at low pressure. It is left to settle, without being moved, for 24 hours, and is then fermented at a controlled temperature of 15ºC in order to preserve the variety’s aroma characteristics, and to obtain a fresher and fruitier wine which is fermented for 12 to 14 days.