Aseginolaza & Leunda Cuvée

The main mission of Aseginolaza & Leunda in the D.O. Navarra is to recover old Garnacha vines and ensure their conservation. The soul of this winery is Jon and Pedro, two biologist friends born in the Basque Country who have embarked on this adventure and set up Aseginolaza & Leunda Cuvée.

Aseginolaza & Leunda Cuvée is a coupage of Garnacha and Tempranillo made through the spontaneous fermentation of native yeasts. Jon and Pedro starts with a must made from grapes grown in the vineyards of Dicastillo and Allo. In these municipalities the old vines are bush trained on shale, siltstone and clay soils mixed with sandstones and coarse-grained conglomerates with limestone. The southern exposure and altitude (between 430 and 490 metres) are the other factors that influence the ripening of these grapes. The work, which is entirely artisan and manual, is based on the sole and primary objective of respecting the environment, while maintaining the cultural heritage that these vineyards represent. Their level of commitment is so great that Aseginolaza & Leunda is part of the Association of Landscapes and Vineyards of Navarra, a group that aims to stop a very high number of wind and solar power plants being installed in these vineyards.

Following a manual harvest, carried out in 15 kg boxes, Aseginolaza & Leunda Cuvée is destemmed and aged in stainless steel tanks. This is where it will undergo alcoholic fermentation with daily pump overs. After a manual pressing, the skins are manually pressed and the wine is racked back to other stainless steel tanks, where it will undergo malolactic fermentation. Once this process has finished, Aseginolaza & Leunda Cuvée is transferred to used French oak barrels, where it will rest for 6 months. After this time, Aseginolaza & Leunda Cuvée is bottled unfiltered, only naturally decanted, with a minimal dose of sulphur dioxide that will ensure it will last for a long time.