It’s funny how ancient techniques and traditions long neglected get reborn in today’s modern world and are labeled as new, or unusual. The “Cosecheros” of Rioja are a perfect example of something that used to be just “how things were done” is now seen as revolutionary, and special. A ‘Cosechero’ is a grape grower who makes a “young red” that has undergone carbonic maceration/whole cluster fermentation, and aged in anything but oak. The result is a fresh, fruity, light red that is extremely drinkable. In a region like Rioja, in the 21st century, how rare! These are pure Alavesa mountain wines. The Sáenz de Samaniego family has been tending this land since the 16th century, but it wasn’t until the 1970s when they first began their own family label. Pure Alavesa mountain wine. Grape: Viura 85%, Malvasía 15% Region: Rioja Alta, Rioja, Spain Farming: Organic, polyculture, estate vineyards with bush-trained 30-80 year old vines, hand harvested Winery: Spontaneously fermented with wild yeast in stainless
