Solomazuelo amphora 2024

In open stainless steel tanks. Cold maceration for 2-4 days and fermentation for 10-12 days with daily punch-downs and minimal pump-overs. Malolactic fermentation and aging for 8 months in unlined clay amphorae.

Fruity aromas (black plum and currant), on the light earthy background provided by the amphora.

Hand-harvested in 11 kg crates. Bunch selection. Average yield: 4,500 kg/ha. Production: 310 bottles. Bottled: May 2024. Vineyards of La Cantera and El Arenal, at 530 and 600 m altitude, respectively, on sandy loam soils. Wines aged in amphorae are the purest expression of a grape variety. In this case, Mazuelo is part of the history of Rioja wines, to which it contributes freshness and longevity. Difficult to cultivate, its acreage is decreasing year after year. Solomazuelo seeks to showcase the virtues of this variety in the climate and soils of the Sierra de Yerga, thus restoring its former importance.

The 2023 vintage was characterized by extreme drought and very high temperatures. This resulted in excellent vine health due to the lack of humidity, lower acidity, and also high-quality grapes in vineyards with slower ripening.

pH: 3.65

SO2 (mg/l): 55