In a 250-liter pot of cooked clay for 5 months.
Rioja aged in amphora
Sierra de Yerga, Quel, La Rioja-D. O. C. Rioja
Mazuelo is a variety that has historically been part of the great wines of Rioja, being largely responsible for its longevity. Arizcuren solomazuelo aims to show the goodness of this variety in a specific place, the northern slopes of Sierra de Yerga. Vineyard in glass, at 530 m. altitude, in clay soil with abundant Boulder and low fertility. The viticulture used seeks to obtain quality grapes; low yields, basal debarking on the northeast face, optimal phenolic maturation of skin and Nuggets, without reaching excessive probable degrees.
The production process follows the principle of minimal intervention, trying to respect the variety and the place of origin. For this reason, no exogenous products are used (except a minimum amount of sulphurous) and traditional growing in Wood is replaced by an earthen jar that allows the essence of the variety to be kept intact.
The wine obtained after the passage through the tinaja is much rounder and finished than the aged in wooden barrels showing itself as the purest reflection of what the variety is. With this wine I have the possibility to do a very didactic work to publicize the characteristics of the variety in order to put it in value within the OJ to avoid the tendency to decrease the area cultivated by grubbing up of existing historical vineyards.
The vineyard of the quarry from which the Solomazuelo comes was planted my grandfather Just Married a little over 30 years ago on a plot of 1 ha optimal for this variety; sandy clay soil with a lot of Boulder ideal to achieve control the vigor and fertility proper to the variety. It is on a plateau protected by coscojas on its perimeter except the North Face which allows the entry of the prevailing winds of the area, the cierzo, a great ally, along with moderate vigor, to combat powdery mildew, main cryptogamic disease to which is very sensitive carignena.
Harvest in boxes of 11 Kg, destemmed 90%, the remaining 10% whole bunch. Cold pre-fermentative maceration in stainless steel tanks for 3-5 days. Spontaneous fermentation once the temperature of the deposits rises. Uncovered and soft pressed with manual vertical press which allows us to mix the yolk wine and the press before inserting them into the mud jar.
Alcohol 13.50% Vol.
pH / acidity 3,82 / 4,05 gr / l
Residual sugar 1,0 gr / l
Solo Mazuelo in amphora
SoloMazuelo Tinaja Arizcuren