From where southern Basque Country runs into Rioja, this is an old-school, lighter Rioja Alavesa composed of 95% Tempranillo and 5% Viura (Macabeu) that spontaneously ferments whole-cluster in stainless steel (i.e. semi-carbonic). Maceration for 8-10 days followed by pressing. The wine rests for ~6 months until being bottled unfined, unfiltered, minimal SO2 at bottling. 14.5%ABV
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