Rioja Viña Ilusión, Martin Alonso

Rioja Viña Ilusión, Martin Alonso

12.25

An organic Joven Rioja, the traditional unoaked style of the region

NAME OF WINE: Viña Ilusión Rioja DOC Joven
NAME OF ESTATE/DOMAINE: Viña Ilusión
VINTAGE: 2016
ABV: 13.5%

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NAME OF WINE: Viña Ilusión Rioja DOC Joven
NAME OF ESTATE/DOMAINE: Viña Ilusión
VINTAGE: 2016
ABV: 13.5%

NAME OF VIGNERON: Martin A Alonso Etayo
LOCATION (village and region): Rioja, Herce (La Rioja). Cidacos Valley, Spain
GRAPE/BLEND (with %): 85% Tempranillo, 10% Garnacha, 5% Graciano SUSTAINABLE/ORGANIC/BIODYNAMIC: Organic
CERTIFICATION: CERTIFIED ORGANIC
SUITABLE FOR VEGETARIANS/VEGANS: Yes, Both
ALLERGENS (EGGS AND/OR MILK): None Used
TASTING NOTE: a joven (unoaked wine that is a throwback to the style of red Rioja drunk by our grand parents

FOOD RECOMMENDATION: Very flexible Food wine: meat, cheese, vegetables, anything!


SHORT HISTORY/PHILOSOPHY:
Some interesting thoughts from Martín: “There is a saying that goes “I wanted to change the World, but nothing changed, I changed myself and everything changed”. I believe that really defines my organic philosophy”. His whole life he’d felt attracted to nature and country life. After too many years working with no fulfilment, at the age of 32 he managed to acquire some land where he started to cultivate a vineyard, olive trees, quince trees and other fruits trees, always being convinced that a healthy, loved and respected soil produces healthy fruits. When Martin started to grow the vineyard this way, his farmer neighbours mistrusted his methods, but after many years they have begun to believe that this is a good way and they are changing their methods for the better. The initial scepticism has transformed into unbridled enthusiasm.

CLIMATE: Mild winters, hot summers with cool nights
TERROIR: Soil: Loamy soil, sand/silt balance, permeable clay. Exposition: 0.4 % to North and 600-700 m/altitude
VITICULTURE:
YIELDS: 35-42 hl/ha depending on the year
VINIFICATION

  •   Harvest: Manual

  •   Destemmed grapes, wild yeast ferment in s/steel.

  •   Some temperature control at fermentation but malolactic done with no temp control in tank

  •   Light cold stabilization, very Light filtration

  •   Use of sulphur- very little (free sulphur: 12 mg/l)