This is where we go one step further. We are so accursed that we have become the first to make a sparkling wine with GARNACHA BLANCA! So what’s so difficult about it?, you may ask Well, firstly, the grape itself. There is very little in the whole Wine Region, barely 250 hectares. And secondly, the risk. No one had done until now. It was like a blank canvas. But it was quite clear for us. We had to give it a try. And this is how we have done it, with Garnacha Blanca grapes grown in Briones and San Vicente. Rioja Alta, altitude and cool soils that provide slow ripening of the grapes. Then the process, quite long and winding: gentle pressing of the grapes, extraction of the juice and first fermentation in stainless steel tanks at low temperature. The wine is then racked to another tank until January, when the tirage (a bit of jargon) is carried out, followed by a second fermentation in bottle, where it stays for 18 months. Then, the bottle is disgorged (more jargon) and topped up with the same sparkling wine plus a Brut dosage (final jargon). The newly-corked bottles are put in cages and allowed to rest for three months before being marketed.

Exhausting, right? Yes, a little, and long too. To summarize: Uncork it, sip it and celebrate life every day. If it is with this wine, so much the better. But it applies to everything. Oh! One more thing: Be consistent, please, and enjoy the accursed bubbles.

*12% Vol. Contains sulphites.

↓ TASTING NOTE