Este es el vino de entrada de gama del nuevo proyecto Anza que ha impulsado el enólogo Diego Magaña en la Rioja Alavesa. La materia prima son cinco parcelas de más de 60 años en Laguardia y Elvillar en las faldas de la Sierra Cantabria.
Viñedo y elaboración
Opinión de los críticos
The 2018 Anza wants to be a direct and pure red from Rioja Alavesa. It's from vineyards close to the Sierra Cantabria, with grapes from old vines on white soils, rich in limestone, sand and silt; there's a field blend with a base of Tempranillo but also other varieties like Graciano, Garnacha, Viura, Tinta Velasco... It fermented with indigenous yeasts in a combination of oak vats, open-top barrels and stainless steel and matured in a 4,000-liter oak foudre and some 500-liter barrels. It's only 13% alcohol and has a low pH (3.4), which indicates good freshness (the pH could be like an indicator of the quality of the acidity). There is a purity and transparency in both wines that I love, and the aromas are clean and precise, floral and delicate. The palate is juicy and graceful, like a ballerina moving slowly, with very fine tannins and that chalky sensation I associate with limestone soils. It feels easy to drink but it has complexity and is focused, and it finishes long and dry. It's truly delicious, a Rioja about finesse and with less concentration, hoping that it will age in the style of the classical wines from 60 or 70 years ago. 8,127 bottles produced. It was bottled in October 2019.