PRACTICING ORGANIC FARMING
75% Tempranillo, 20% Garnacha & 5% Viura
"The 2022 Tinto Alegre Valgañón combines 75% Tempranillo, 20% Garnacha and 5% Viura from Sajazarra, Fontaleche and Najerilla. Aged for 16 months in French and Slovenian oak, it's juicy and expressive with floral cherry notes and a chalky texture. This is a slender, vibrant Rioja with fine-grained tannins and elegant freshness." - VINOUS MEDIA, Joaquin Hidalgo
WINE ADVOCATE 93 POINTS - "The approachable and juicy red 2022 Tinto was produced with 75% Tempranillo, 20% Garnacha and 5% white grapes, as the Garnacha and the white are vital. This year, the wine achieved higher ripeness, at 14.7% alcohol, but it doesn't feel alcoholic or warm and comes through as rounder and juicier but still fresh and in balance, very pleasant and easy to drink. It matured in 225- and 500-liter barrels—they now have more 500-liter barrels than 225-liter—and in 1,000- and 3,000-liter oak foudres. 20,000 bottles produced. It was bottled in May 2024." - Luis Gutierrez
Fermented with ~ 25% stems in large wood, concrete and steel tanks. Macerations last roughly 30 days. Aged for18 months in a mix of used barrels ranging in size from bocoi to foudre.
"A decade or so ago, Traditional Rioja seemed to be on the verge of extinction, beaten into submission by the “International” winemaking trend that has swept the region for more than thirty years.
"But, today, Traditional Rioja is making a strong comeback, as connoisseurs come to realize that the sumptuous CUNE Viña Reals and Lopez Tondonias and Bosconias from the 1940s to the 1970s are among the planet’s greatest wine treasures. And the recent rise to stardom of the relatively young, but staunchly traditional, Hermanos Peciña, offers compelling evidence of the world’s growing love affair with Rioja as it was once made.
"Yet, it’s often forgotten that what we know as “Traditional Rioja” is less than 150 years old, having been created in the wake of Phylloxera in the late 1800s. Before that, an earlier tradition flourished that featured viticulture and winemaking on a far smaller scale, allowing vine-by-vine attention to fruit quality, and the inclusion of stems during fermentation and shorter time in larger barrels.
... Since 2014, the husband-wife team of Oscar Alegre and Eva Valgañón have embraced this even more ancient tradition. " - RARE WINE CO., Importer
75% Tempranillo, 20% Garnacha & 5% Viura
"The 2022 Tinto Alegre Valgañón combines 75% Tempranillo, 20% Garnacha and 5% Viura from Sajazarra, Fontaleche and Najerilla. Aged for 16 months in French and Slovenian oak, it's juicy and expressive with floral cherry notes and a chalky texture. This is a slender, vibrant Rioja with fine-grained tannins and elegant freshness." - VINOUS MEDIA, Joaquin Hidalgo
WINE ADVOCATE 93 POINTS - "The approachable and juicy red 2022 Tinto was produced with 75% Tempranillo, 20% Garnacha and 5% white grapes, as the Garnacha and the white are vital. This year, the wine achieved higher ripeness, at 14.7% alcohol, but it doesn't feel alcoholic or warm and comes through as rounder and juicier but still fresh and in balance, very pleasant and easy to drink. It matured in 225- and 500-liter barrels—they now have more 500-liter barrels than 225-liter—and in 1,000- and 3,000-liter oak foudres. 20,000 bottles produced. It was bottled in May 2024." - Luis Gutierrez
Fermented with ~ 25% stems in large wood, concrete and steel tanks. Macerations last roughly 30 days. Aged for18 months in a mix of used barrels ranging in size from bocoi to foudre.
"A decade or so ago, Traditional Rioja seemed to be on the verge of extinction, beaten into submission by the “International” winemaking trend that has swept the region for more than thirty years.
"But, today, Traditional Rioja is making a strong comeback, as connoisseurs come to realize that the sumptuous CUNE Viña Reals and Lopez Tondonias and Bosconias from the 1940s to the 1970s are among the planet’s greatest wine treasures. And the recent rise to stardom of the relatively young, but staunchly traditional, Hermanos Peciña, offers compelling evidence of the world’s growing love affair with Rioja as it was once made.
"Yet, it’s often forgotten that what we know as “Traditional Rioja” is less than 150 years old, having been created in the wake of Phylloxera in the late 1800s. Before that, an earlier tradition flourished that featured viticulture and winemaking on a far smaller scale, allowing vine-by-vine attention to fruit quality, and the inclusion of stems during fermentation and shorter time in larger barrels.
... Since 2014, the husband-wife team of Oscar Alegre and Eva Valgañón have embraced this even more ancient tradition. " - RARE WINE CO., Importer
