GRAPE: 97% garnacha, 2% tinta velasco y 1% calagraño


VINIFICATIONSustainable farming. Hand harvested in 11kg baskets. Cold maceration for 2-4 days and fermentation for 15-20 days with daily treading and hardly any pumping over. It does not undergo malolactic fermentation. Aged for 20 months in French-oak casks.

TASTING NOTES: A wild, dense, concentrated wine, with intense floral and wild herb aromas, notes of violets and incense and the freshness of a grape cultivated at an altitude of almost 800 m

FOOD PAIRING: Long slow cooked roasts of pork or lamb that may even be a little bit fatty


  • 95+ Pts by Robert Parker (WA); Vntg 2021
  • 95 Pts by Tim Atkin; Vntg 2021
  • 94 Pts by James Suckling; Vntg 2021.

Tech Sheet:


After studying viticulture and oenology at the University of La Rioja and making several trips to national and international wine areas, in 2009, Javier Arizcuren  began to make a small amount of wine in the basement of the family house.

In 2016 Javier designed his “garage” cellar, an urban space converted into a place for winemaking and aging. The whole process is carried out by hand in a series of multi-purpose rooms.

With 19 hectares of vineyard, he only sells about 12,500 bottles. He seeks to reach 25,000, but “without subtracting time from work in the field”, which, he says, represents 95 percent. “Because if you work well the land and the vineyard, little hand you have to put in cellar“.

Lacking innovative technologies (“only mud jars can be considered innovation”), Arizcuren works in ecological, both, land and in cellar, with a minimal intervention “to get the purest expression of what comes from the field”.