Grapes: Tempranillo 85% and Viura 15%
Color: Cherry red, high layer.
Nose: We find aromas of very ripe red fruits that can remind us of the currant.
Mouth: It’s intense, fleshy, powerful and slightly alcoholic.
Pairing: Red meat, game, roasts, rice, mushrooms, blue fish and cured cheeses.
To produce this wine, three people:
Winemaker + Publicist + DJ
had an intense brainstorming and created the Pelagatos wine.
The final combination: a groundbreaking wine, easy to drink and perfect for all kinds of audiences.
Carbonic maceration is a “spontaneous” winemaking system, in which alcoholic fermentation begins only with native yeasts from grapes.
For the elaboration of Pelagatos we insert the grape cluster directly into the cement fermenters without removing the scrape.
This system process is typical of the Rioja Alavesa area.
Like in ancient Roman times we tread the grapes with our feet. In addition, we make the wine ripen in cement tanks following the centaneric tradition of our ancestors.