SPR-CRI21

Bodegas Proelio 2021 Rioja Crianza

We were hardly looking to add a Rioja to our collection when this one came a knocking, but we were seduced by its authenticity and innate harmony. Neither self-consciously traditional nor overtly modern, it impresses with its clear, cherry-toned fruit and honestly tannic, briary texture. Real wine for real people.

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Wine Specifics

WineWise Code	SPR-CRI21
Country	Spain
Region	Rioja
Color/Style	Red
Destemming	Partial
Fermentation Vessel	Stainless Steel
Additional Fermentation Notes	Pumpover Fermentation duration: 10 days
Aging Vessel	100% Used Barrique
Aging Duration (months)	12 months
Filtered?	Yes
Fining Agents	Bentonite
Yeast Protocol	Spontaneous
Malolactic Conversion	Yes
Additonal Maturation Details:	12 months in French, American and Eastern oak barrels with a minimum of 15 months in the bottle.
Added Sulfur	Yes, 48 mg/L
Varieties	85% Tempranillo, 15% Garnacha
Residual Sugar	1.8
ABV	14.5
Acidity	5.5
pH	3.57
Closure	Natural Cork
Annual Production	10,000 cases
Other Wine Facts	This is a blend from three areas of the Rioja appellation (Iregua, Sonsierra, and Najerilla), a classic blend where the wine itself is paramount. The aging time in oak barrels is less important than capturing the authentic essence of the Rioja soils.
Primary Vineyard Name	Head-pruned Tempranillo from our vineyard La Esperilla in Clavijo, together with Tempranillo from Ábalos and San Vicente de la Sonsierra and Garnacha from Cárdenas in Alto Najerilla valley.
Soil Types	Limestone, Sedimentary, Clay
Elevation (meters)	600
Vine Age	50
Yields (hl/ha)	50
Farming Practices	Practicing Organic, Practicing Regenerative
Additional Harvest Notes	During ripening, the climate was favourable with a contrast in temperature between day and night, which produced optimum ripeness in aroma and flavour.
Other Vineyard Details	SOILS: Calcareous silt of degrading origin from bedrock composed of calcareous sandstones for the Tempranillo soils in Sonsierra. Colluvial origin sand clayey soils with a lot of limestone from accumulation by washing for the Tempranillo in Clavijo. Ferrous sands soils with a clay bottom for the Garnacha from Alto Najerilla.

Notes from the Producer: Harvest by hand. Tempranillo is destemmed and Garnacha is fermented with 50% stems. Fermentation is carried out by indigenous yeasts. Periodic punch-downs and pump-overs are carried out to delicately wet the cap. Light pressing and then malolactic fermentation. After malolactic fermentation, the two varieties are blended for aging, Pump-over 2 times per day
Fermentation duration: 10 days
Maceration: 20 days