This rosé has a lovely pale salmon colour. On the nose, aromas of strawberry, raspberry and red cherries combine with notes of white peach and pear. A refreshing acidity on the palate leads to a crisp and elegant finish.
- Feature(s): Practising Organic, Vegan, Vegetarian
- Winemaker: Ruth Rodríguez
- Alcohol (ABV): 14 %
- Acidity: 6.2 g/l
- Residual sugar: 1.1 g/l
- pH: 3.27
The grapes for this rosé were sourced from 60-year-old Garnacha vines planted in high altitude vineyards in Rioja Alavesa. The vineyards sit at 600 metres above sea level and the grapes benefit from warm days followed by cool nights and undergo a perfectly paced slow ripening, allowing them to accumulate great intensity of flavour whilst retaining acidity. The soils are chalky-clay and the vines are gobelet trained. These old vines are low yielding, around 5 tonnes per hectare, but the fruit that they produce is extremely concentrated. Harvesting is done by hand.
2019 was a year with very unique weather conditions in Rioja. There was little rainfall over winter, and a cold start to the spring resulted in poor fruit set and loose berry clusters. A heatwave in June and July forced some vines to shut down, resulting in lower yields. Harvest occurred more than two weeks earlier than in 2018, but the grapes that did ripen successfully were of excellent quality with very concentrated flavours.
Upon arrival at the winery the Garnacha grapes were gently pressed and underwent a short maceration (approximately 1 hour) in the press itself to extract aroma and a delicate pale pink colour from the skins. After this, the must was transferred to temperature-controlled stainless-steel tanks and was clarified by flotation. Once the desired clarity was achieved, fermentation at cool temperatures of 14 to 16°C ensured that the delicate and perfumed aromas were preserved in the wine. The wine underwent a period of ageing on its lees after fermentation to add texture to the palate, but didn't go through malolactic fermentation in order to retain its vibrancy.
Izadi is based in Villabuena in Rioja Alavesa, the highest part of Rioja. The hillside winery (whose precipitous slope allows for gravity assisted production) was founded in 1987 by Gonzalo Antón as a modern breakaway from the traditional style of wine produced by other members of his family. As his son Lalo, who now runs the estate, says: "the whole concept of Izadi really started around wanting to produce wine to satisfy the needs of our friends over a meal". Izadi produces modern, international wines that are true to their roots and a natural expression of the area.