# Inmune Colección Garnacha (2025)

- **Producer:** Compañía Vitivinícola Tandem S.A.
- **Colour:** red
- **Type:** still
- **Grapes:** Garnacha
- **Region:** Navarra, Spain
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €13
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** raspberry, strawberry, cherry, plum, black pepper, herbaceous, lavender

## About this wine

Bodegas Tandem was founded in 2003 by winemaker Alicia Eyaralar and José María Fraile in Lácar, located in Navarra's cool-climate Yerri Valley. The estate's name, derived from the Latin for 'at last', represents the realization of the founders' dream to create an eco-designed, gravity-flow winery integrated into the surrounding mountain landscape. The historic French Way of the Camino de Santiago passes directly through the estate's high-altitude vineyards. Inmune Colección is designed as a rebellious expression of mountain Garnacha, focusing entirely on grape purity and terroir.

## Interesting facts

- The historic French Way of the Camino de Santiago pilgrim path passes directly through the estate's vineyards.
- The underground winery uses zero mechanical pumps, relying on gravity and gentle mechanical pistons.
- Aged entirely in subterranean concrete tanks without oak intervention to preserve pure mountain fruit purity.
- The name 'Inmune' means immune, reflecting a rebellious counter-style to traditional Spanish aging rules.

## Food pairing

The lively mountain acidity, supple tannins, and un-oaked fruit profile of high-altitude Garnacha make it remarkably versatile at the table. It easily cuts through the fat of grilled meats and savory pork, while matching seamlessly with acidic tomato-based dishes and Mediterranean herbs without overpowering lighter ingredients.

## Wine making process

Hand-harvested Garnacha grapes from high-altitude vineyards are destemmed and crushed. Fermentation takes place with indigenous yeasts in subterranean concrete vats at a controlled 25 °C with partial maceration. Cap plunging is carried out using mechanical pistons to avoid using pumps. Following alcoholic and malolactic fermentation, the wine matures for 8 to 12 months in concrete tanks completely without oak intervention, fining and settling naturally before bottling.