‘The quality comes from the vineyard, not the ageing process’ - 2006 ‘Amancio’ Rioja, from a single Organic vineyard on the hills around Sierra Cantabria. .
Miguel Eguren makes Rioja with a Burgundy mind set, choosing to celebrate a single site vs blending across the region and masking terroir with excessive oak. .
The Amancio is nuts, only 4,000 bottles produced each year, from Tempranillo that’s hand harvested AND hand de-stemmed. It takes 85 people two days to complete the process, before spontaneous fermentation takes place. .
The wines are then aged in French oak for as long as necessary (‘sometimes 20, sometimes 22, sometimes 26 months ...’) before bottling with minimal SO2 (35mg/L). REMEMBER KIDS SO2 IS OUR FRIEND. Use what is necessary, no more no less. (And for context Organic Cert: 100mg/L and Biodynamic Cert: 70mg/L) 🌱🍷
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