Gatito Loco, Tinto Organic Rioja, Spain 2019
A bright fruit-bursting wine that emphasises vineyard over bodega, which discards the hackneyed image of Rioja, everything about this wine is intentionally provocative to challenge your view on what Rioja is. Careful as this kitty has claws!
This wine stands out for its red and black fruits and liquorice aromas. Fresh and round with a multitude of nuances supporting the black fruit flavours.
Delicious served with pasta and meat dishes like bolognaise are ideal.
Organic and suitable for vegetarians and vegans.
Meaning “of height” or "of great respect", deAlto hints at the aspirations of the project and of the quality of what is in the bottle.
deAlto craft wines in the best traditions of this classic region but fuse cutting-edge viticultural and winemaking techniques to create a modern interpretation of what they believe to be individual, pure expressions of the Rioja Baja vineyards that they call home.
It is beyond doubt that Rioja is one of the foremost wine regions in the world, but that doesn’t mean there is no potential to be tapped or no new approaches to be explored. The team behind de Alto definitely believe this and have been focusing more and more on what goes on in the vineyard than the bodega. Working with selected vineyards that have been converted and transformed into organic certified oases, the resulting wines are all about the fruit rather than winery and the ageing process. This ‘loco’ approach to the accepted Riojan wisdom has put the winery in stark contrast to the establishment and they seized their chance to create something fun, fresh and lively. Gatito Loco was born.
Harvested at night, the Tempranillo (70%) and Garnacha (30%) grapes are crushed and de-stemmed to 10 ton fermenters where the free run juice is drained off and cooled to 5 degrees to allow for a cold soak of 7-8 days. Some of the tanks are innoculated with selected commercial yeast strains as well as a couple which are allowed to utilise the winery's natural yeast flora and ferment on their own. During fermentation the initial ferment is kept cool to allow the maximum of fruit flavours and then allowed to warm up towards the end, giving good extraction of vital tannins as well as giving palate weight. The wines are kept on skins for a further 12 days after a 15 to 20 day ferment.