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A lighter, fruity dry red from the arid Tempranillo from the Arlanza region of the Rioja. The grapes are gently maceration, partially carbonically, to preserve the fruit notes and then the wine is aged in neutral French oak followed by time in steel tanks. The farming is all organic with some biodynamic practices.
From the mouth of the impoert (European Cellars):
"La Vallada is a 2.5 hectare enclosed vineyard – Vallada meaning enclosed – at an elevation of 950m from which Olivier sources young vine Tempranillo for this cuvée. Olivier considers this cuvée to be his Covarrubias Village wine. Because of the youth of this site, Olivier gently destems the fruit destined for La Vallada keeping the whole berries intact. The fruit is then carefully layered in a fermentation tank with any overflow being fermented in small bins. The weight of the grapes and the native yeasts causes fermentation to begin naturally. Extraction and maceration is very gentle, resulting in a small percentage of the fruit fermenting by carbonic maceration."