{"product_id":"matsanko-2021","title":"Matsanko 2021","description":"\u003cp class=\"wf-wine-info\"\u003e\u003cspan\u003eProducer\u003c\/span\u003e\u003cspan\u003eAseginolaza \u0026amp; Leunda\u003c\/span\u003e\u003cspan\u003eRegion\u003c\/span\u003e\u003cspan\u003eNavarra, Spain\u003c\/span\u003e\u003cspan\u003eGrape\u003c\/span\u003e\u003cspan\u003eTempranillo 85%, Garnacha 10%, Viura 5%\u003c\/span\u003e\u003cspan\u003eGeology\u003c\/span\u003e\u003cspan\u003eSandy clay, weathered conglomerate\u003c\/span\u003e\u003cspan\u003eFarming\u003c\/span\u003e\u003cspan\u003eOrganic (uncertified)\u003c\/span\u003e\u003cspan\u003eVintage\u003c\/span\u003e\u003cspan\u003e2021\u003c\/span\u003e\u003cspan\u003eABV\u003c\/span\u003e\u003cspan\u003e13.5%\u003c\/span\u003e\u003cspan\u003eCertifier\u003c\/span\u003e\u003cspan\u003eUncertified\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wf-wine-abstract\"\u003e\u003cspan\u003eAbstract\u003c\/span\u003e\u003cspan\u003eCherry, floral, spicy\u003cbr\u003eTempranillo from higher vineyards beneath Montejurra, fermented as whole bunches with a little Garnacha and white Viura.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker\u003c\/strong\u003e\u003cbr\u003eJon Aseginolaza and Pedro Leunda are childhood friends from San Sebastián and environmental biologists. They began with Santa Zita, an old Garnacha vineyard near San Martín de Unx, in 2016.\u003c\/p\u003e\n\u003cp\u003eThey restore neglected vineyards in Navarra, pruning, tending and picking by hand. The vines rely on rainfall and organic compost, with no herbicides or systemic pesticides. Their farming is organic, without certification.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWine\u003c\/strong\u003e\u003cbr\u003eMatsanko 2021 is 85% Tempranillo, 10% Garnacha and 5% Viura, the white grape. Old, dry-farmed bush vines supply a red with cherry fruit, floral aromas and a long, spicy finish.\u003c\/p\u003e\n\u003cp\u003eHand-picked grapes ferment as whole bunches with native yeasts in stainless steel. Daily manual pump-overs are followed by basket pressing and malolactic fermentation in steel. It spends five months in used French oak, then settles naturally before bottling unfiltered with a small sulphur addition. Just 1,740 bottles were made.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eDicastillo and Arellano lie beneath Montejurra in Navarra. The south-facing vineyards sit at 490–585 metres, on sandy clay scattered with stones from weathered conglomerate.\u003c\/p\u003e","brand":"Aseginolaza \u0026 Leunda","offers":[{"title":"Default Title","offer_id":59053056328054,"sku":"AS1521RA","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0252\/2556\/0124\/files\/matsanko-matched-background-v3.png?v=1792433794","url":"https:\/\/winefreedom.co.uk\/products\/matsanko-2021","provider":"Wine Freedom","version":"1.0","type":"link"}