Vineyard : Grapes are grown biodynamically on the property, mainly from the Las Naves plot located at walking distance from the property.
Age of vines : 18 to 25 years
Appellation : DOCa Rioja (sub-region: Rioja Alavesa)
Grapes : 85% Tempranillo, 15% Viura (of which about 5% is co-planted)
Harvest and Production : Half of the harvest was destemmed, then all the grapes were subjected to carbonic maceration, half in 225-liter barrels and the other half in vats. Once the alcohol level reaches 2%, the grapes split and fermentation begins. After about 50% of the fermentation, the barrels were taken out of the cellar to complete the fermentation (while the vats remained indoors). As soon as the fermentation was completed, the wine was transferred to a holding tank, racked, then bottled directly without any added sulfur.
We are talking about a natural wine, a real fruit bomb with 11% alcohol. For those who think David copied what is done in the Beaujolais, it is good to know that prior to the late 1700s, (semi-) carbonic maceration was the dominant winemaking method in Rioja, and it is still used at times to enhance fruity aromatics and add soft, smooth texture to the wine. Ask David what the DOCa Rioja Regulatory Council thought of his wine … always the rebel of Rioja Alavesa!
Only produced in 2008 since the very low yields of 2019 did not allow for any experimentation.