The grapes are fermented primarily in wooden vats using at least 25% whole bunches, and given a 30+ day maceration. The wines are then aged in a mix of used French barriques and demi-muid. The blend of vivid fruit and intense mouthfeel is uncommon in wines from this era.
Since 2014, the husband-wife team of Oscar Alegre and Eva Valganon have embraced this even more ancient tradition. By working strictly with tiny lots, they are turning out head-spinning reds and whites that capture the best of their beloved land’s 1,000+ year history. And, their wines informed by this ancestral wisdom, are offering something unique in today’s Rioja landscape.