• Dark red berries
• Violets
• Creamy mouthfeel
• Mineral notes

Cherry red in colour, this mountain wine displays a powerful expression of the terroir. Mineral with intense red fruit flavours of strawberries, raspberry and cherries that are underpinned by hints of violet. On the palate, it is a fresh wine with a long and persistent finish.

2015 saw snow and rain in the winter, which was followed by a very healthy growing season. Average daily temperatures in August were 25°C with 18°C at night; the contrast between the diurnal temperature difference in September widened further, allowing a very slow ripening cycle with a beautiful natural acidity in the grapes. This resulted in wines with great freshness and finesse.

The grapes were cold macerated prior to fermentation. Fermentation, which was in stainless steel tanks at controlled temperatures of 25°C, took place with cap immersion or pigéage and lasted 10 days. The wine was racked by gravity to the concrete vats on the lower floor of the winery, where the wine went through malolactic fermentation. Clarification occurred naturally through decantation. The wine was aged for a minimum of 24 months in concrete vats, without spending any time in oak. Bottling took place by gravity with minimal filtration.

Tandem is the brainchild of José Maria Fraile and Alicia Eyaralar, two of the leading lights in the Navarra winemaking scene. Committed to making the best wines in the region with minimal intervention in the vineyards and winery, Tandem is cited by critics as ‘cutting edge’ Navarra. The grapes are cultivated in the heart of the Yerri Valley, which is recognised as the best area for quality wine in the region. Respect for nature is an obsession - they follow the precepts of sustainable viticulture, while maintaining the vineyard’s health and viability. In the winery, a minimum intervention approach is also taken to ensure the grapes reflect their true character and terroir.

Tandem's vineyard philosophy is based around sustainable farming and using minimal intervention, while maintaining the vineyard’s health and viability. The natural conditions of the valley ensure that pesticide treatments can be kept to a minimum and take the form of sulphur and copper, avoiding products made from synthetic chemicals. The vines are dry-farmed and undergo a green harvest, in order to obtain lower yields and a key factor in achieving a greater concentration in the berries. The vines are trained using the Guyot method and are grown in clay loam soils. Harvesting is carried out at the moment of optimal ripeness and takes place during the coolest hours of the day, so the grapes retain their freshness.

Food Pairing: Casseroles, red meat, charcuterie, pasta, poultry, light cheese.