# Los Ángeles Cruz Alta (2023)

- **Producer:** Vinos del Viento
- **Colour:** red
- **Type:** still
- **Grapes:** Garnacha
- **Region:** Aragón, Spain
- **Style:** Natural
- **Alcohol:** 14.5%
- **Average price:** €14
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** blackberry, black cherry, black pepper, spice

## About this wine

Los Ángeles Cruz Alta is a 100% Garnacha red wine from the D.O. Campo de Borja in Aragón, Spain. The wine originates from the 'Cruz Alta' vineyard, a specific site situated in the foothills of the Moncayo volcano, where vines are over 35 years old. Vinos del Viento, the project of American winemaker Michael Cooper, focuses on seeking out high-altitude, old-vine, dry-farmed vineyards. Cooper's philosophy combines innovation and tradition with a commitment to minimal intervention winemaking. The name 'Los Ángeles' is inspired by the winemaker's university city and two grape grower friends named Ángel. The wine is produced following 'Vin méthode nature' guidelines, aiming to express the unique terroir of its origin.

## Interesting facts

- Named 'Los Ángeles' after winemaker's university city and friends.
- 'Cruz Alta' is a specific vineyard site, a 'Paraje' or 'Cru'.
- Vines are over 35 years old and in organic conversion.
- Made following 'Vin méthode nature' guidelines.

## Food pairing

The wine's medium-plus body and firm tannins are well-suited to complement the richness of proteins like lamb and pork. Its inherent fruitiness and spice notes can echo or contrast with herbs and savory elements in dishes, while its energetic acidity helps to cut through richer textures.

## Wine making process

Los Ángeles Cruz Alta is produced using 100% Garnacha grapes from the 'Cruz Alta' vineyard. The winemaking process adheres to 'Vin méthode nature' principles, emphasizing minimal intervention. Grapes are hand-harvested from dry-farmed vines that are in organic conversion and cared for with biodynamic preparations. Fermentation takes place in stainless steel tanks using spontaneous fermentation with indigenous yeasts, utilizing only free-run juice. The wine is then aged in oak barrels for 7 to 12 months. Sulfite levels are kept very low, with less than 30 mg/l added. The production is limited, with approximately 3900 bottles released.