Rioja Blanco


100% Viura—an indigenous variety here—from biodynamically farmed vineyards, 1.5ha of which Sandra owns and 7.5 ha of which she rents. She is always the first to harvest, usually around the 3rd week of September, and she decides when it's time by tasting the berries. Minimal treatments are "easy," says Sandra, thanks to the ferocious and non-stop wind in these vineyards. The grapes are 100% de-stemmed and 90% is made in tank; 10% is made in French oak. All is kept on the fine lees until bottling.

93 points
"There’s an apple and pear mix here that has fresh allure on the nose and delivers a zippy and attractively fresh palate that has good weight, flesh and a gently creamy, apple sorbet-like finish. Drink now."
James Suckling,
91 points
"...has a salty minerality and the freshness from this northern and cooler zone. Despite a very late harvest in mid-October, the wine is only 12.5%, and it's bottled without malolactic, kept in stainless steel with the lees, which are stirred until bottling. It's fruit-driven with notes of pear and waxy apples, a bit shy and with very good acidity and freshness. It should develop further complexity with a little more time in bottle. 9,000 bottles produced. It was bottle in March 2019."
Luis Gutiérrez,
Wine Advocate
, June 2019

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