Norzagarai’s “Garua Tinto” Tempranillo is lean, racy and lifted in comparison to the typically burlier Tempranillos of Rioja. Fruity and cheerful. Serious and classic in all the right ways, yet light and airy at the same time.
A small portion (25%) of the wine was fermented whole cluster, and the remaining percentage was destemmed and fermented on its skins for 2 weeks. The wine was done with no extractions, and left to ferment in stainless steel to keep it lifted.