Sierra de Toloño

Rioja DOCa Nahikun Tinto

NAHIKUN means great desire in Euskera (the Basque language). Recovering these heritage vineyards was Sandra’s greatest desire, and greatest effort. This wine hails from five micro-parcels, all of them at least 80 years of age, in the area of Villabuena de Álava at 500 meters altitude. The yields are absurdly low, less than 500 g per vine. A pre-phyloxera complantation of Tempranillo with bits of Graciano, Mazuela, and Garnacha —the purest idea of Rioja Tinto. “The soil in Villabuena is more influenced by the river with limestone adding a strong mineral accent and the lastra soil (grey limestone rock) living very close to the roots—some of the vines are planted entirely on rock.” In this Valley I get a boost in ripening because it’s more protected from the winds you get in my mountain vineyards in Rivas de Tereso. That means more weight in the wine.” Sandra farms her own vines all by hand, biodynamically, and harvest is also by hand (into 15kg crates to prevent crushing). Fermented spontaneously with indigenous yeast and aged in French oak for one year. Unfined and unfiltered. 13.5%. Only 700 bottles produced! “The real taste of Tempranillo’s origins. Violet scented, with intensity from low yields, subtle oak, and a backbone of tannin and acidity. A wine that will age for a long time.”

Spain
Red
Still
Biodynamic Wine
Vegan
Vegan Wine
Biodynamic Wine

Region:  Rioja Alavesa

Appellation:  Rioja DOCa

Varietal/Blend:  Field blend of chiefly Tempranillo with Graciano, Mazuelo (Carignan), and Garnacha

ABV:  14.0%

Vineyard & Vine Age:  NAHIKUN means great desire in Euskera (the Basque language). Recovering these heritage vineyards was Sandra’s greatest desire, and greatest effort. This wine hails from five micro-parcels, all of them at least 80 years of age, in the area of Villabuena de Álava at 500 meters altitude. The yields are absurdly low, less than 500g per vine. A pre-phyloxera complantation of Tempranillo with bits of Graciano, Mazuela, and Garnacha —the purest idea of Rioja Tinto. “The soil in Villabuena is more influenced by the river with limestone adding a strong mineral accent and the lastra soil (grey limestone rock) living very close to the roots—some of the vines are planted entirely on rock.” Sandra farms her own vines all by hand, biodynamically, and harvest is also by hand (into 15kg crates to prevent crushing).

Cellar: Fermented spontaneously with indigenous yeast and aged in French oak for one year. Unfined and unfiltered. 13.5%. Only 700 bottles produced!

CSPC:  129800

Winemakers Note:  “The real taste of Tempranillo’s origins. Violet scented, with intensity from low yields, subtle oak, and a backbone of tannin and acidity. A wine that will age for a long time.”

What the Critics are saying:  2020 Vintage ~ Sarah Jane Evans MW Top 10 Spanish wines of 2023: Sandra Bravo celebrated her first decade in 2022. Superb, single-minded achievements, working with old vines in Rioja Alavesa. Nahikun is a lively red blend, spicy, with berry fruits, wild herbs, lightly crunchy with a tannic backbone. 93/100, Decanter, December 11 2022

2022 Vintage ~ Field blend of local varieties, harvested together and co-fermented. ‘They were so clever planting all these varieties, in the right place and the right proportion,’ says Sandra. Ripe and sweetly fruited with a nice silkiness and some depth, showing raspberry and cherry fruit with a smooth texture to it. Generous and ripe, but still remaining fresh, this offers pleasure with purpose. Fine and expressive with lovely weight, and some fine tannins on the finish. 95/100, Dr. Jamie Goode, WineAnorak, March 12 2024

A logo for vino al vino with a bottle of wine in the center.
Sierra de Toloño
Rioja DOCa Nahikun Tinto

Region:  Rioja Alavesa

Appellation:  Rioja DOCa

Spain
Red
Biodynamic Wine
Vegan
Vegan Wine
Vegan Wine
NAHIKUN means great desire in Euskera (the Basque language). Recovering these heritage vineyards was Sandra’s greatest desire, and greatest effort. This wine hails from five micro-parcels, all of them at least 80 years of age, in the area of Villabuena de Álava at 500 meters altitude. The yields are absurdly low, less than 500 g per vine. A pre-phyloxera complantation of Tempranillo with bits of Graciano, Mazuela, and Garnacha —the purest idea of Rioja Tinto. “The soil in Villabuena is more influenced by the river with limestone adding a strong mineral accent and the lastra soil (grey limestone rock) living very close to the roots—some of the vines are planted entirely on rock.” In this Valley I get a boost in ripening because it’s more protected from the winds you get in my mountain vineyards in Rivas de Tereso. That means more weight in the wine.” Sandra farms her own vines all by hand, biodynamically, and harvest is also by hand (into 15kg crates to prevent crushing). Fermented spontaneously with indigenous yeast and aged in French oak for one year. Unfined and unfiltered. 13.5%. Only 700 bottles produced! “The real taste of Tempranillo’s origins. Violet scented, with intensity from low yields, subtle oak, and a backbone of tannin and acidity. A wine that will age for a long time.”

TECHNICAL INFO

Varietal/Blend:  Field blend of chiefly Tempranillo with Graciano, Mazuelo (Carignan), and Garnacha

ABV:  14.0%

Vineyard:  NAHIKUN means great desire in Euskera (the Basque language). Recovering these heritage vineyards was Sandra’s greatest desire, and greatest effort. This wine hails from five micro-parcels, all of them at least 80 years of age, in the area of Villabuena de Álava at 500 meters altitude. The yields are absurdly low, less than 500g per vine. A pre-phyloxera complantation of Tempranillo with bits of Graciano, Mazuela, and Garnacha —the purest idea of Rioja Tinto. “The soil in Villabuena is more influenced by the river with limestone adding a strong mineral accent and the lastra soil (grey limestone rock) living very close to the roots—some of the vines are planted entirely on rock.” Sandra farms her own vines all by hand, biodynamically, and harvest is also by hand (into 15kg crates to prevent crushing).

Cellar: Fermented spontaneously with indigenous yeast and aged in French oak for one year. Unfined and unfiltered. 13.5%. Only 700 bottles produced!

CSPC:  129800

Winemakers Note: “The real taste of Tempranillo’s origins. Violet scented, with intensity from low yields, subtle oak, and a backbone of tannin and acidity. A wine that will age for a long time.”

What the Critics are saying: 2020 Vintage ~ Sarah Jane Evans MW Top 10 Spanish wines of 2023: Sandra Bravo celebrated her first decade in 2022. Superb, single-minded achievements, working with old vines in Rioja Alavesa. Nahikun is a lively red blend, spicy, with berry fruits, wild herbs, lightly crunchy with a tannic backbone. 93/100, Decanter, December 11 2022

2022 Vintage ~ Field blend of local varieties, harvested together and co-fermented. ‘They were so clever planting all these varieties, in the right place and the right proportion,’ says Sandra. Ripe and sweetly fruited with a nice silkiness and some depth, showing raspberry and cherry fruit with a smooth texture to it. Generous and ripe, but still remaining fresh, this offers pleasure with purpose. Fine and expressive with lovely weight, and some fine tannins on the finish. 95/100, Dr. Jamie Goode, WineAnorak, March 12 2024

Giovanni Autuori
Calgary + Alberta South

T: 403-971-1898

E: giovanni@vinoalvino.ca

Joe Gurba
Edmonton + Alberta North

T: 780-203-5284

E: joeg@vinoalvino.ca

The logo for vino al vino is a bottle of wine in a circle.

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TECHNICAL INFO

Country:  Spain

Region:  Rioja Alavesa

Appellation:  Rioja DOCa

Climate: 

Altitude: 

Soils: 

Varietal/Blend:  Field blend of chiefly Tempranillo with Graciano, Mazuelo (Carignan), and Garnacha

Fermentation:  Spontaneous fermentation with native yeasts in old oak puncheons.

Ageing: 

Vineyard & Vine Age:  Bull Swamp and Manilla vineyards in Baw Baw Shire. The vines were planted in 1961 and and 1964 respectively.

ABV:  14.0%

Produced Cases:  50

CSPC:  129800

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca