# Garúa (2024)

- **Producer:** Santiago Norzagarai
- **Colour:** red
- **Type:** still
- **Grapes:** Tempranillo
- **Region:** Rioja, Spain
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €11
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** blueberry, blackberry, red cherry, red plum

## About this wine

Garua is an entry-level red wine from producer Santiago Norzagarai, hailing from the Rioja Alavesa sub-region of Spain. The wine is made from 100% Tempranillo grapes grown in vineyards that are in conversion to organic farming. Norzagarai, a winemaker with Basque heritage and international experience, aims to create wines that are fresh, elegant, and reflective of their specific vineyard sites, moving away from the oak-dominant styles often associated with Rioja. The 'Garua' bottling is distinctive for its use of carbonic maceration, a winemaking technique typically associated with Beaujolais, which results in a lighter, fruitier, and more vibrant expression of Tempranillo. This approach emphasizes drinkability and the natural character of the fruit and terroir.

## Interesting facts

- Garua means 'drizzle' or 'mist' in Spanish, evoking the cool climate of its origin.
- Uses carbonic maceration, a technique rare for Rioja Tempranillo.
- Winemaker Santiago Norzagarai has Basque roots but trained internationally.
- Focuses on 'one vineyard = one wine' philosophy.

## Food pairing

The wine's vibrant fruitiness and medium body make it versatile. Its bright acidity cuts through richer elements in dishes, while its smooth tannins complement proteins without overpowering them. The fruity notes can echo or contrast with ingredients like herbs, tomatoes, and mushrooms.

## Wine making process

The 2024 Garua is produced from 100% Tempranillo grapes sourced from younger parcels in Rioja Alavesa that are in conversion to organic farming. The winemaking process is characterized by a deliberate departure from traditional Rioja methods, employing carbonic maceration in a closed stainless steel tank, similar to the Beaujolais style. This technique, combined with fermentation by indigenous yeasts, is chosen to enhance the wine's natural fruitiness and freshness. After fermentation, the wine undergoes a short aging period of a few months in stainless steel to preserve its vibrant character. The overall philosophy is one of minimal intervention, aiming to create an elegant, fruity, and easy-drinking young wine that reflects the specific terroir of its origin.