The Tempranillo grapes are hand-harvested from sustainable, organically-cultivated vineyards in October. They are fermented with wild yeasts in temperature-controlled concrete tanks (of which a main component is cement). The wine also undergoes spontaneous malolactic fermentation – it naturally throws a sediment and is unfiltered. It is then aged in concrete for 2 and a half years.
Aromas of dark bramble fruits. The palate is complex with wild blackberry and plum characters, hints of black pepper, elegant and rounded with fine tannins. The finish is long with balanced acidity. Classic full, characterful Valenciso Rioja.
“Cemento, as its name suggests, sees no wood at all, just cement tanks. Sourced from two
parcels in Ollauri and Rodezno, it’s a compact, dense, age-worthy Tempranillo that’s bursting with bramble and blackberry fruit, with black tea tannins and a twist of tobacco leaf.” 93pts Tim Atkin MW Rioja Report 2023
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