Located in Baños de Río Tobía (Rioja Alta), in the coldest area and limit of cultivation of the D.O. Ca. Rioja. They have vineyards with more than 90 years of age and others planted in recent years with experimental minority varieties such as Maturana Tinta, Maturana Blanca, and Tempranillo Blanco, among others, which have been recovered after a long process of research. This counter-current commitment to recovering endangered grape varieties has allowed the recovery of unique varieties such as Tempranillo Blanco and Maturana Tinta. Technical Sheet Winery: Own Vineyards, in Baños del Río Tobía (La Rioja), manual harvest. D.O.Ca. La Rioja Vintage: 2020 Alcohol content: 14% Variety: 100% Maturana Tasting notes: Important layer of cherry red color. On the nose, it is spicy with notes of chocolate and green pepper (the latter characteristic of the variety). On the palate, it is voluminous with a refreshing acidity, velvety tannins, and a long persistence. Serving temperature: 16-18ºC Production: Manual in 15 kg boxes during the second week of October. From these vineyards, 5,500 kg per hectare are obtained. The 2020 harvest was rated as good in the upper Najerilla, it was a year of very high rainfall in the spring and early summer and significantly lower temperatures. The months of September and October were dry and with temperatures higher than average, together with very cold temperatures at night, they have obtained a healthy harvest with interesting characteristics. The harvest has a higher production than in previous vintages. The climate has a marked Atlantic influence, in one of the coolest areas of Rioja, with cold winters, mild summers, and mild and long autumns. The large temperature variation between day and night causes slow ripening, which is very suitable for the synthesis of polyphenols and aromatic development. After destemming, the grapes are placed in new 500-liter Tronçais French oak barrels where they undergo alcoholic fermentation, malolactic fermentation, and aging for 11 months in barrels of the same capacity and characteristics. Pairing: At Made in Spain Gourmet, we recommend it with Cold Cuts / Grilled Vegetables / Beef Stew / Pasta with Mushrooms / Grilled Lamb and aged sheep and goat cheeses. Ecological Viticulture The project practices ecological viticulture in the search for natural wines, faithful to the terroir, environmentally friendly, and healthy. No pesticides, herbicides, or chemical fertilizers are used. In recent years, they have achieved a perfect adaptation of the vineyard to its natural complexity, as well as the development of resistance to diseases, promoting adequate and organic growth of the vines. Their philosophy of winemaking is based on the concept of minimal intervention and the preservation of purity in all stages of viticulture and winemaking. Their vineyards are located in Baños de Rio Tobia, in the highest and coolest area of Rioja Alta at an altitude of 565 to 750 meters above sea level. The climate, with an Atlantic influence, cold winters, warm summers, and long and mild autumns. The large temperature variation between day and night causes slow ripening, which is very suitable for the development of polyphenols and aromas, giving our wines great balance and elegance. La Rioja Alavesa: the elite of Rioja wines La Rioja Alavesa is classified as a subzone in the Denominación de Origen Calificada Rioja. It has 13,500 hectares of vineyards and several hundred wineries, resulting in an annual average of around 40 million liters of wine. The area produces especially red wines with specific general characteristics, such as a bright and lively color, a fine aroma, a fruity flavor, and a pleasant palate. These peculiarities are due to the clay-limestone soils of the area, which are excellent for the vines to absorb the necessary moisture. The quality is also contributed by the climate and the location of the vineyards, behind the Sierra de Toloño, which protects the vineyards from the cold northern winds and allows the vines to better take advantage of the heat. Red wines are the most representative wines of the region and are made with specific varieties such as Tempranillo (around 79% of the total is produced from this grape), garnacha, mazuelo, and graciano. Young or year red wines are mostly made with the traditional carbonic maceration method, in which whole bunches ferment in a 'lake' for seven to ten days. Once free of skins and stems, they are transferred to tanks where