There are many icons to boast about in La Rioja. One is the carbonic maceration wines. Another is the marvellous peppers stuffed with meat, sweet or spicy, there are no colours or flavours to suit all tastes. Today I have decided to pair a wine of this category with an example of this traditional delicacy, an artisan work of my trusted butcher, Emilio, located in the Rioja town of Haro. Technically speaking, the carbonic maceration process involves the change from a respiratory metabolism to a fermentative metabolism when the grapes are placed in an atmosphere extremely poor in oxygen and enriched with carbon dioxide. In the simplest practice, we refer to using whole bunches instead of loose grapes at the time of fermentation. Luberri is a winery located in the municipality of Elciego, in the Alavesa area of the appellation. With Florentino Martínez Monje at the head of the domain, this wine is one of the flagships of their work. Made with Tempranillo grapes and a small amount of Viura, it expresses an intense cherry red colour, clean and bright, with violet reflections. The organoleptic registers of the fragrance extol red and black fruit in season, balsamic, bouquet of peonies and violet flowers. The palate has a very zippy, juicy, fruity entry, with long sensations of freshness and liveliness. You notice the snap, the revelation of a powerful mother fruit. Sparkling. On the palate, the fruit shower is motivating. It is a very balanced vintage edition, with a tasty shot of acidity, well integrated. Very good persistence. Never disappoints. One of the most sincere proposals of the carbonic maceration of Rioja, vintage after vintage. I have a few in my backpack.
Puntos El Alma del Vino : 17’50/20.
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