Luis Cañas Tinto Maceración Carbónica 2024

Bodegas Luis Cañas works in Villabuena in Rioja Alavesa, farming clay-limestone soils across hundreds of small plots. This red is made by carbonic maceration, the technique behind the region's young, vividly fruity wines. Whole, uncrushed bunches of Tempranillo, with a small share of the white grape Viura, go into sealed tanks under carbon dioxide, where fermentation begins inside each intact berry before the juice is pressed. That intracellular fermentation builds bright red fruit and the floral, faintly bubblegum aromatics typical of the method, while keeping tannin low and colour fresh. The clay-limestone subsoil lends acidity and lift, and the wine sees no oak, so the fruit stays clean and direct. It is bright cherry-red in the glass. The nose is lifted and floral, with raspberry, redcurrant and a touch of crushed cherry, and the palate is light, juicy and fresh, with soft tannin and crisp acidity through a brisk finish. This is a wine to drink young and slightly cool. Serve at 13 to 14C. It suits charcuterie, roast chicken and lighter fish.