Cuentaviñas Alomado

D.O.Ca. Rioja

The cellar is located in Peciña, a small hamlet north of San Vicente de la Sonsierra on the border with Ábalos

Field blend of roughly 80% Tempranillo, 10% Viura, 6% Malvasía, 4% Calagraño

Finca Montecillo single vineyard

1960

Practicing organic traditional viticulture. High density trellised field blend located on south-west facing mountain slopes. Due to the small size of the project, all viticultural duties including pruning, leaf pulling, plowing by horse, selecting cover crops, and digging soil pits are all carried out by Eduardo.

Finca Montecillo is situated on ancient Ebro river soils of alluvial deposits with a sandy-loam texture, with 40-60% of the soil made up of canto rodado (large river pebbles) and a high content of calcium carbonate.

Continental with strong Atlantic influence and moderated by the Sierra Cantabria mountain range.

The grapes undergo rigorous double-manual sorting, both before and after destemming. The whole berries ferment spontaneously in 3,000L French oak vats, with very gentle extraction via pigeage. Total maceration lasts around 20 days. Gentle pressing in a vertical basket press. Late malolactic fermentation (May-June) in neutral 500L French puncheon.

18 months in 500-litre barrels and 3 months in bottle in an 18th-century underground cave. Due to the low temperatures and high humidity, the rate of oxidation is reduced allowing Eduardo to work with low levels of SO2.

Alomado refers to the rolling hills or "lomas" that mark the landscape of the Sonsierra Riojana, considered by many to the finest terroir in Rioja for cultivating Tempranillo due to the Atlantic weather, high altitude, and limestone rich soils. Alomado is Eduardo and Carlota's most Atlantic and accessible interpretation of a field blend planted on ancient Ebro soils in San Vicente de la Sonsierra.