SOLOMAZUELO Arizcuren

SOLOMAZUELO 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.

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, restore the importance that it had in this land for centuries.

ELABORATION
Fermentation with wild yeast, with daily bazuqueos. Short post-fermentation maceration of about 2-3 days. Malolactic in 500 liter new (15%) and used French oak barrels. Aging for 12 months in those same barrels and subsequent aging for 12 months in a concrete tank.

TASTING NOTES
Solomazuelo is dark, intense and rebellious, black plums, cocoas, balsamic and a dark and meaty finish. Fresh and silky mouthfeel.