SOLOMAZUELO Ánfora Javier Arizcuren
It comes from a family of winegrowers from Quel, in La Rioja Baja. Architect by profession, among his projects are the Marqués de Terán and Finca Los Arandinos wineries and, more recently, the recovery of the historic cellars (16th century) and the complex of buildings (19th century) of the Conde de los wineries. Andes in Ollauri.
After studying viticulture and oenology at the University of La Rioja and making various trips to national and international wine-growing areas, in 2009 he began to make a small amount of wine in the basement of the family house.
Wines aged in amphora are the purest expression of a grape variety. In this case, mazuelo is part of the history of Rioja wines, to which it provides freshness and longevity. Difficult to cultivate, its surface area decreases year after year. Solomazuelo seeks to show the benefits of this variety in the climate and soils of the Sierra de Yerga and in this way, give it back the importance it once had.
ELABORATION
In open stainless tanks. Cold maceration for 2-4 days and fermentation for 10-12 days with daily trampling and hardly any pumping over. Malolactic and aging for 8 months in uncoated clay amphorae.
TASTING NOTES
Solomazuelo Ánfora has fruity aromas (black plum and currant), on the light earthy background provided by the amphora.
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