Who: Iñigo Saenz de Samaniego
What: 85% Viura, 15% Malvasia
Where: Rioja Alavesa, Rioja, Spain
Tastes like: Aromas of pear, sweet white flowers, and talc. Medium plus on the palate, with flavors running true to aromatics, but amplified. Long, lingering finish.
Pairs With: Linguine and crab; Bergamo; medium cheeses
The Who:
Bodegas Ostatu is a family winery located in the heart of the Rioja Alavesa region in the town of Samaniego. The Saenz de Samaniego family has been in the area for many generations. The winery dates back over two hundred and fifty years. The vineyards, which are protected by the Sierra de Cantabria range, are composed of chalk and clay and the average age of the vines is 50 years. The estate is comprised of over forty hectares of vines located in and around the town of Samaniego. Sustainability and terrior drive the winemaking vision of the family.
The Where:
Rioja Alavesa is the smallest of the three wine-producing sub-regions in Rioja, Spain. It is situated to the north of the River Ebro, straddling the La Rioja region and the Alava province within the autonomous community of the Pais Vasco (Basque Country).
The name Alavesa is derived from the host province. Rioja Alavesa is the northernmost of the three sub-regions, bordering Rioja Alta to the southwest and Rioja Baja to the southeast. Rioja Alavesa is most similar to Rioja Alta in terms of climate, soil and style, and together they are considered to produce the best wines of the region. A space-age 'wine city' and ultra-modern wineries sit side by side with stately bodegas and more modest wineries. The ash-colored Cantabrian mountains dominate the landscape here, towering over the zone to the north. Rioja Alavesa is the closest of the three sub-zones to the Atlantic Ocean and thus the one most influenced by its cooling effects.
Two geographical features determine the quality of the wine produced in Rioja Alavesa: Firstly, its vineyards lie at high altitudes (1300–3930ft/400–1200m), resulting in cooler temperatures that help the grapes to acquire and retain moderate acid levels and good color. Secondly, the soil on the slopes and terraces where most of the vines are grown is rich in chalky clay and limestone, resulting in wines that are characterful and rich in extract. Annual rainfall is around 20 inches (500mm) on average, which forces the roots to burrow deep into the soil in search of water.
The Wine:
The grapes for the Rioja Blanco come from the highest parts of the oldest vineyards, in the districts of Samaniego, Laguardia, and Leza, at an altitude of 580 m above sea level. Poor calcareous/clay soil, on south facing slopes. The subsoil is made up of various layers of white rock. This area has mediterranean climate with some Atlantic influence, giving it an extreme variation in winter-summer temperatures.
The grapes are harvested by hand, and then destemmed and pressed mechanically. Some hours low temperature maceration. The grape must ferments on the lees in stainless steel vats for 27 days at a temperature of 15-16°C. Natural cold stabilisation, and filtered only for tartaric stabilisation process. The wine is then kept in the vats until it is bottled.
