Tentenublo 'Xérico' Tempranillo, Rioja, Spain 2018

Oliván and Leyre Ruiz, the estate focuses on organic farming, site-specific vinification, and a fresh, energetic expression of Rioja’s historic terroir.

• WINEMAKER: Roberto Oliván
• FARMING: Organic
• VARIETY: 85% Tempranillo, 15% Viura
• TERROIR: Sourced from 15-50-year-old, head-trained vines in Viñaspre, Rioja Alavesa. Vineyards sit between 550-700 meters on eroded calcareous marl slopes (Xeric Torriorthent soils), benefiting from mountain exposure and a mix of Atlantic and Mediterranean climatic influences.
• VINIFICATION: Grapes are foot-trodden and fermented parcel-by-parcel in concrete tanks with native yeasts. 20% whole clusters are used, with short macerations and light punchdowns. Malolactic fermentation and aging occur in concrete tanks for 9 months with minimal sulfur use (18mg/L total SO2).
• AGING: Aged in concrete tanks for 9 months, followed by blending and 2 additional months of harmonization before bottling.
• TASTING NOTES: A vibrant, lighter-styled Rioja with fresh red fruit, bright acidity, earthy minerality, and a slight wild edge from the inclusion of Viura. The palate is taut and energetic, with a clean, lingering finish.
• FOOD PAIRINGS: Pairs well with roasted lamb, grilled mushrooms, jamón Ibérico, Basque-style seafood dishes, and Manchego cheese.