Ostatu Tinto 2024
Our origins. Young red of carbonic maceration: the simplest and most natural fermentation of a wine. Made with Tempranillo, Viura, Graciano and Mazuelo from the youngest vineyards.
Product Details
Region
D.O.C Rioja, Sub-zone Rioja Alavesa
Vintage & Classification
2024. Very Goodt (Provisional)
Production
123.200 bottles (75 cl)
Product Format
- "Picota" cherry colour with violet reflections.
- In the nose brings us memories of ripened red and black fruits, light citrus sign, flower petals and balsamic fragrance are rounding the set.
- Firm perfume of fruit and marked sign of the carbonic maceration process.
- In the mouth it is greedy, enveloping, with great personality.
- Wine-maker & vineyard management Sáenz de Samaniego family.
- 92% Tempranillo, 2% Viura, 6% Graciano and Mazuelo.
- Age of vines: between 12 and 25 years old vineyards.
- Plantation density: 3.000 vines/hectare.
- Goblet and double cord pruning.
- Production: 3.507 kg/hectare
- Hand harvested and taken to the winery in small trailer loads from September 26th to October 7th.
- The grapes come from our youngest plots, and are within a 6 km. radius from the winery, in the districts of Samaniego, Laguardia, and Elciego, at altitudes of between 450 m and 600 m above sea level.
- A combination of calcareous/clay and stony soils, with the subsoil made up of various layers of white rock.
- Strict carbonic maceration of the whole grapes in stainless steel vats.
- Alcoholic fermentation in stainless steel vats at a maximum temperature of 24°C with gentle stirring.
- For this wine we use the traditional grape treading.
- The wine is then kept in the vats until it is bottled. Lightly filtered.
- List of ingredients: Grape, acidity regulators (tartaric acid), preservatives and antioxidants ( potassium bisulphite ), stabilising agents (metatartic acid). Contains sulfites .
| 100 ml | |
| Energetic value kJ | 352kJ |
| Energetic value kcal | 84kcal |
| Fats | 0g |
| of which saturated | 0g |
| Carbohydrates | 0.5g |
| of which sugars | 0.08g |
| Proteins | 0g |
| Salt | 0g |
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Our origins. Young red of carbonic maceration: the simplest and most natural fermentation of a wine. Made with Tempranillo, Viura, Graciano and Mazuelo from the youngest vineyards.