2021 Technical Specifications
Alcohol 14.0%
pH 3.5
Total Acidity 5.3 g/L
Grape Varieties 92% Garnacha; 8% other traditional varieties
Drinking Window Optimal after three to four years in bottle; stated ageing potential exceeds 20 years
Classification Rioja D.O.Ca.
Region Rioja
Soil Quaternary carbonate-sedimentation alluvium containing volcanic rock, Quartz and sandstone, With carbonate and clay-ferrous colluvium, Lime and sand; a poor, Cold petrocalcic horizon occurs at varying depths
Elevation 550.0 meters
Orientation East And Southeast
Vineyard Yield 30 hL/ha
Harvest Dates 28 September–20 October 2021
Sites La Montesa vineyard, including Valtomelloso, Valfrio and Valviejo in the foothills of Yerga Mountain, Alfaro
Vine Age 36
Fermentation Vessels Stainless-steel vats
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 39 days
Contains Added Sulfites Yes
Unfiltered Yes
Serving Temperature 12°C · 54°F
Production Volume 150 bottles
Bottles150
Magnums12,975
Production Details The organically registered, unirrigated vineyard was hand harvested with strict selection. Fruit was destemmed and crushed; spontaneous alcoholic fermentation with native yeast took place in stainless-steel vats with pump-overs, followed by malolactic fermentation in stainless steel. The wine was clarified, not cold stabilized, aged for 12 months in barriques and left unfiltered. The sheet also reports volatile acidity of 0.4 g/L and total dry extract of 26.8 g/L, without specifying analytical bases.
Tasting Notes Bright ruby; fresh red fruit, flowers and a citrus touch; soft, juicy and balanced, with rounded tannins, spice, elegance and freshness
Food Pairing Salads; red or white meats; lamb; fish; red prawns; pisto; pizza; rice dishes; pasta
Critics Ratings 94
2020 Technical Specifications
Alcohol 14.0%
pH 3.55
Grape Varieties 90% Garnacha; 10% traditional varieties
Region Rioja
Soil Alluvial deposits of volcanic rock, Quartz and sandstone, Interspersed with carbonate and clay-ferrous colluvial material including lime and sand; a poor petrocalcic horizon occurs at varying depths
Elevation 550.0 meters
Orientation East And Southeast
Harvest Dates 14 September–15 October 2020
Sites La Montesa vineyard in the foothills of Mount Yerga, Rioja Oriental
Vine Age 35
Fermentation Vessels Stainless-steel vats
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 35 days
Oak Types Oak; species and origin not stated
Unfiltered Yes
Production Details The organically farmed, unirrigated vineyard was harvested by hand with strict grape selection. Fruit was destemmed and crushed; native-yeast co-fermentation took place in stainless-steel vats with pump-overs, followed by malolactic fermentation in stainless steel. The wine then spent 12 months in oak barriques and was bottled unfiltered.
Tasting Notes Juicy ripe strawberry, raspberry and cherry edged by baking spice and wildflower/herbal notes; fresh and vibrant, with soft tannins and a silky texture
Sources: independencewine.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 14.0%
pH 3.4
Total Acidity 5.5 g/L
Grape Varieties 95% Garnacha; 5% other traditional varieties
Drinking Window Optimal from the third or fourth year in bottle; stated ageing potential exceeds 20 years
Classification Rioja D.O.Ca.
Region Rioja
Soil Quaternary carbonate-sedimentation alluvium containing volcanic rock, Quartz and sandstone, Filled with carbonate and clay-ferrous colluvium, Lime and sand; a poor, Cold petrocalcic horizon occurs at varying depths
Elevation 550.0 meters
Orientation East And Southeast
Vineyard Yield 35 hL/ha
Harvest Dates 28 September–20 October 2018
Sites La Montesa vineyard, including Valtomelloso, Valfrio and Valviejo on Yerga Mountain, Alfaro
Vine Age 33
Fermentation Vessels Stainless-steel vats
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 35 days
Contains Added Sulfites Yes
Unfiltered Yes
Production Volume 100 bottles
Bottles100
Magnums15,000
Production Details The organically registered, unirrigated vineyard was harvested by hand. Fruit was destemmed and crushed; spontaneous alcoholic fermentation with native yeast took place in stainless-steel vats with pump-overs, followed by malolactic fermentation in stainless steel. The wine was clarified, not cold stabilized, aged for 12 months in barrel and left unfiltered. The sheet also reports volatile acidity of 0.4 g/L and dry extract of 26.5 g/L, without specifying analytical bases.
Sources: www.lasanadas.es ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1515354 | — | — | wine-searcher.com ↗ |