‘Carbonic Maceration’ Rioja’s traditional production method.

‘Carbonic Maceration’ Rioja’s traditional production method.
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‘Carbonic Maceration’ Rioja’s traditional production method.
Carbonic Maceration is a traditional production method in Rioja, specifically from Rioja Alavesa. As a result, it produces fruity and easy to drink wines with a vivid colour.
  • ‘Carbonic Maceration’ Rioja’s traditional production method.
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    -10% 41,60 €

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  • ‘Carbonic Maceration’ Rioja’s traditional production method.
    37,45 IVA inc.

    -10% 41,60 €

    Buy

3 Items

Characteristics of ‘Carbonic Maceration’ Rioja’s traditional production method.

Carbonic Maceration is a traditional production method in Rioja, specifically from Rioja Alavesa. As a result, it produces fruity and easy to drink wines with a vivid colour.

This production is carried out in open cement tanks where they usually store the entire grapes that are harvested each day. Therefore, every day, more grapes are successively stored and the pressure starts to squeeze the grapes of the day before, which have already begun to ferment on their own. This is called intracellular fermentation and produces fruity and tasty wines.

We present three wines with the same characteristics of production:


2 x Azpillaga Urarte Viña El Pago 2015: Alberto makes one of the most reliable wines of this style. The wine usually rests in tanks for around a year to give it more depth. A complex, earthy, balanced wine.

2x Jarrarte 2016: Abel Mendoza is one of Rioja’s best wine-makers. His vineyard is situated in San Vicente de la Sonsierra, and wonderfully embodies the aromas and the tastes of the wines that our grandparents used to drink.

2 x Placeres Sensoriales 2015: Peciña also wanted to remember the wine that his ancestors used to drink. In an artisanal and traditional way, he reminds us how colourful the wines used to be when they were made using this method.

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