La Canoca comes from 0.4 ha of 50-year-old vines on clay-limestone soils laced with wild herbs. It is deep, herbal, and elegantly structured.
Clay-rich soils give weight and spice to the Tempranillo, while limestone veins add lift. The inclusion of Viura brightens the aromatics.
Winemaking: Fully destemmed Tempranillo and Viura ferment spontaneously, then see 10 months’ élevage in 300 L neutral oak in José’s medieval castle cellar.
Pairing Suggestions: Herb-crusted lamb, morcilla, or aged Manchego cheese.
Tasting Note: Black plum, thyme and cracked pepper lead to a broad mid-palate and a mineral, herb-lifted finish.
Origin: Rioja, Spain
Alcohol: 13.5%
Blend: Tempranillo, Viura
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