Carbonic Maceration Wines From Rioja Alavesa

CARBONIC MACERATION

Carbonic maceration is a wine method that extracts beautiful colour from the grapes but little tannin. This practice is very traditional in Rioja Alavesa for the production of red wines using Tempranillo with a minimum percentage of Viura .

Wines are light, fresh, juicy, full of floral and fruity aromas, some of them, with distinctive sweet notes such a bubble-gum, lollipops, banana, cinnamon, vanilla and green stemming flavours.

What to expect in these young carbonic maceration wines?

DRINKING WINDOW: 1-3 years.

Young wines made through carbonic maceration are for immediate consumption in order not to lose the freshness and primary fruity aromas and flavours of these wines.

Have you ever tasted any of these wines? Are you an enthusiast of wines made through carbonic maceration? I would like to know your comments. Thanks!

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