Grapes are handpicked and organic, aged in French oak barrels for 17 months
The flagship of the Remelluri estate, this is made mainly from Tempranillo, with smaller portions of Garnacha, Graciano, adding complexity and aromatics. It is aged for 17 months in barrel and released after a minimum of three years in the cellar. The result is rich and savoury, with dense colour, and fine-grained tannins and crisp acidity on the palate.
FLAVOURS & AROMAS
- Body full
- Sweetness dry
- Tannin medium
- Acidity high
- Alcohol 14%
Drink now or keep it up to 10 years
Roasted aubergine with satay sauce
Tagliatelle with beef short rib ragu
Roasted saffron and cinnamon lamb leg
Remelluri was founded by monks in the 14th Century. The vines changed hands a number of times over the years before being purchased by Jaime Rodriguez in 1967. In 2010, Jaime’s son and daughter, Telmo and Amaia Rodríguez, two of Spain’s greatest winemakers, took the reins of the estate and set about making a series of changes to showcase the potential and diversity of Remellur’s different terroirs, and ultimately reclaim Rioja’s viticultural history.
The first major change was to cut down the production of Remelluri wines by one third, restricting it to wines produced from the estate’s own grapes. The two wines made from grapes grown in the surrounding villages are now sold under the label ‘Las Lindes de Remelluri’, and are identified each by their village of origin: Labastida and San Vicente de la Sonsierra.
Although Remelluri has always eschewed chemical treatments in the vineyard, 2010 marked the year of the estate’s full organic certification. Work in the winery plays a secondary role in Telmo’s philosophy, but great care is taken to make sure that each bottle reflects the terruño of the region: wines are fermented with native yeasts, each plot is vinified separately, new oak is used very scarcely and the wines are very lightly filtered and fined.