Suañé Red Reserva 2019

Minimal Intervention

Wines in which we seek the maximum expression of the grape through the minimum possible intervention, aiming to preserve the fruit and the uniqueness of the different vineyards separately, and the personality of each year, trying to find its best expression as a whole. Wines made without haste, looking for the time to make them convincing, without artifices, direct, reflecting as much as possible the characteristic nature of the land from which they come. Raw wines, without a make-up.

VIticulture

The vineyard is where the origin, the essence of our wines is. Responsible and reasonable viticulture of minimum intervention, with a meticulous care for the vineyards in their different cycles. Eliminating the use of chemical fertilizers, herbicides, or chemical products. The harvest is always done by hand in small boxes of 12-14 kilos.

Suañé

The term “Suañé” comes from the phonetic transformation of the French word “soigne” which means refined, delicate, careful, and cared for, which is how we have intended this wine to be.

Variety

100% Tempranillo

Vineyards

An assemblage of two plots in Villalba de Rioja and Haro respectively, at an altitude of 550 and 615 meters, clay-limestone soils.

Harvest

Manual harvest in 12-14 kg boxes. Hand selection at the table.

Winemaking

The bunches were gently de- stemmed without crushing, placed in concrete tanks without any kind of added intervention. Alcoholic fermentation began spontaneously. No pumping over with only 2-3 gentle punch-downs throughout the fermentation. Once the fermentation was finished, the skins were gently pressed in a vertical press into 228-liter French oak barrels, where the malolactic fermentation was carried out by stirring the fine lees weekly until the wine was racked. After 24 months of aging, the wine is decanted for 2 months into a tank with lees, to facilitate spontaneous clarification. Light filtration prior to bottling to separate the lees. Minimal intervention wine with a slight addition of sulfur at the end of the malolactic fermentation and prior to bottling.

Ageing

100% French oak for 24 months (100% three-year-old barrels). After bottling, it remains a minimum of 12 months in bottle until the release. Suitable for vegans.

Tasting Notes

Garnet red, good intensity, dense and deep. It must be allowed to open to breathe, so we recommend opening it at least half an hour before as the nose is somewhat shy at first. After a slight oxygenation, it opens to notes of black fruit, plum stone, fig bread, subtle wood, and spicy touches of liquorice. In the mouth it is fresh with a good texture and a long and intense finish, which gives continuity to the sensations perceived in the nose. A fine, ripe and integrated tannin, silky. Expecting a medium-term evolution after its aging in the bottle.

Limited Edition

3.684 bottles

Parker Points

Vintage 2016 – 93 Points