# Pasotismo Tinto (2022)

- **Producer:** Paso-Primero
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah, Moristel, Tempranillo, Cabernet Sauvignon, Merlot, Garnacha, Parraleta
- **Region:** Aragón, Spain
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €12
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, plum, blackberry, blackcurrant, herbaceous, white pepper, cloves, cedar, vanilla

## About this wine

Pasotismo Tinto is the flagship red wine from Paso-Primero, a project founded by English winemaking couple Tom and Emma Holt in collaboration with the Spanish family winery Bodega Batán de Salas. The name 'Pasotismo' translates to a carefree, rebellious attitude, reflecting the winemakers' decision to ignore traditional regional expectations. Located in the high-altitude Pyrenean foothills of Somontano, Spain, the vineyards benefit from dramatic diurnal temperature shifts that allow the grapes to mature slowly, preserving their natural acidity and freshness.

## Interesting facts

- The name 'Pasotismo' is a Spanish colloquial term representing a carefree, rebellious, or 'couldn't-care-less' attitude.
- The back label features a custom infographic displaying the complete winemaking timeline, grape types, and blending ratios.
- Grapes are harvested exclusively at night to preserve primary fruit aromas and crisp natural acidity.
- From the 2023 vintage onward, all grapes used in Pasotismo Tinto are fully certified organic.

## Food pairing

This structured, medium-to-full-bodied red wine with pronounced intensity and grainy tannins pairs exceptionally well with robust, savory dishes. The wine's high natural acidity cuts through the richness of roasted meats and stews, while its silky yet grippy tannins are softened by proteins and fats found in cured meats and mature cheeses.

## Wine making process

The grapes are night-harvested to maintain cool temperatures and prevent oxidation. Each variety is fermented separately using modern cellar techniques such as wild yeast ferments and extended skin contact. The wines are aged individually for five months in 500-liter neutral French oak barrels, then blended and returned to the barrels for an additional two months of post-blend maturation before bottling.