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Type: Medium to Full-Bodied Red (Sustainable / Low-Intervention)
Region: DO Navarra (Yerri Valley), Spain
Grapes: ~40% Tempranillo, 40% Cabernet Sauvignon, 20% Merlot
Alcohol ABV: 14%
Aroma: Lifted bramble berries, dried blueberries, balsamic herbs, licorice, wild thyme, and cooler notes of fresh mint.
Palate: Deeply layered but remarkably light on its feet; a core of mature red and black currants is balanced by sharp mountain acidity, clean mineral grip, and fine-grained, smooth tannins.
The hand-picked fruit undergoes a highly controlled, slow fermentation at 30°C using manual pigeage (punch-downs) for extraction, completely eliminating the use of harsh mechanical pumps. Following skin contact, the wine is racked entirely by gravity into subterranean concrete vats to complete spontaneous malolactic fermentation. It is then aged on its fine lees inside the concrete vats for a extensive period, avoiding oak barrels entirely to preserve the microclimate’s raw mineral signature.
Winemaker Alicia Eyaralar practices sustainable, dry farming on old estate vines tucked into the rugged Yerri Valley, which is heavily influenced by cool Atlantic weather systems. The vines are rooted in deep clay-loam soils that preserve moisture naturally, allowing the plants to survive dry Iberian summers without irrigation. This high-altitude, cold mountain macroclimate forces a slow, prolonged ripening cycle, yielding grapes with small berries, thick skins, and remarkably high natural acidity.
Type: Medium to Full-Bodied Red (Sustainable / Low-Intervention)
Region: DO Navarra (Yerri Valley), Spain
Grapes: ~40% Tempranillo, 40% Cabernet Sauvignon, 20% Merlot
Alcohol ABV: 14%
Aroma: Lifted bramble berries, dried blueberries, balsamic herbs, licorice, wild thyme, and cooler notes of fresh mint.
Palate: Deeply layered but remarkably light on its feet; a core of mature red and black currants is balanced by sharp mountain acidity, clean mineral grip, and fine-grained, smooth tannins.
The hand-picked fruit undergoes a highly controlled, slow fermentation at 30°C using manual pigeage (punch-downs) for extraction, completely eliminating the use of harsh mechanical pumps. Following skin contact, the wine is racked entirely by gravity into subterranean concrete vats to complete spontaneous malolactic fermentation. It is then aged on its fine lees inside the concrete vats for a extensive period, avoiding oak barrels entirely to preserve the microclimate’s raw mineral signature.
Winemaker Alicia Eyaralar practices sustainable, dry farming on old estate vines tucked into the rugged Yerri Valley, which is heavily influenced by cool Atlantic weather systems. The vines are rooted in deep clay-loam soils that preserve moisture naturally, allowing the plants to survive dry Iberian summers without irrigation. This high-altitude, cold mountain macroclimate forces a slow, prolonged ripening cycle, yielding grapes with small berries, thick skins, and remarkably high natural acidity.
