Description

PRODUCER:
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. In 2019, Tandem were certified Vegan and accredited the internationally recognised ‘V label’ by the European Vegetarian Union.

VINEYARD:
The grapes come from the Yerri Valley in the Tierra Estella region, which benefits from a continental climate, significantly influenced by the Atlantic due to its proximity to the Bay of Biscay; the winters are cold, and the summers are hot. The vineyard is located at an altitude of 600 metres and is influenced by strong winds, which help to keep the canopies ventilated and the vines healthy. Unlike other areas of the D.O., the Tandem vineyards experience cool summer nights, allowing the grapes to ripen very gradually and impart natural, refreshing acidity to the fruit, which results in elegant and fresh wines. This gradual ripening also means that the harvest takes place some three or four weeks later than the Navarra D.O.’s southern region. The soils are made up of clay-loam, which offers good water retention properties. The average rainfall is 600 mm per year, which is sufficient to naturally nourish the vines; the vines are dry farmed, as it ensures the best expression of terroir. The vineyard is cultivated sustainably; only organic and natural products are used.

WINEMAKING:
The wine was made using the ‘sangrado’ method of rosé winemaking, which involves ‘bleeding’ off a portion of red wine juice after it has been in contact with the skins and seeds. The must was racked by gravity after a three-hour pre-fermentation maceration, which took place at 8°C. Wild fermentation took place in underground concrete vats at 16°C, followed by brief ageing in concrete vats, where it gained volume and texture from time on the fine lees.

TASTING NOTE:
Pale, vibrant pink in colour, this richly aromatic rosé has notes of wild red fruits layered with delicate floral and violet hints, leading to a fresh and lively finish.

GRAPES:
Garnacha 100%.