THE WINE
The fruit for this wine is pressed directly and the juice is passed directly to 500L Hungarian oak barrels where fermentation takes place. The wine is left in the same barrels for 6 months on its lees with batonnage 2-3 times weekly. The wine is microfiltered and a small amount of sulphur is added before bottling.
THE PEOPLE
Gorka and Itxaso have taken over their family vineyards in Rioja, deciding to vinify and bottle their own wine rather than sell to large scale industrial producers in the area. They are determined to make some pure Rioja wines that respect the almost lost traditions and history of this rich winemaking region, such as vinification in open top cement vats and co-fermenting red & white grapes.
THE PLACE
Rioja Alavesa is the smallest of the 3 main sub-regions of Rioja. Based to the north of the Ebro, the balance of the topography and poor nutrient soils means the vines have to work hard to survive, reducing yields and increasing overall quality. Young, energetic producers from the region like Gorko, Itsako and Jose Gil are working to try to and create a more formal recognition of the area, separating Rioja out in a manner we might recognise from Burgundy or Bordeaux.
El Mozo - Cosmonauta en el Barranco de Agua 2023
6% Off 6 Bottles
