This wine is certified sustainable.
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BioDie BIO-Zertifizierung garantiert den regulierten Einsatz von ausgewählten Pflanzenschutzmitteln (Kontaktmittel, keinesystemischen Mittel), Bio-Hefen, die Einhaltung von Schwefel-Grenzwerten und die Schönung mit ausschließlich natürlichen Mitteln. Mehr Erfahren
La Marciana 2020
La Marciana
La Marciana
Very ripe plum with herbaceous forest floor.
The red Marciana - the Martian - shimmers at us in a dark violet-red.
Highly ripe aromas of stewed plum, dark fruits and a little oak play together skillfully. Slightly herbal and very subtle vegetal (forest floor).
On the palate, a beautiful tannin shines, which initially seems a little rough, but becomes more and more stimulating with each sip, ensuring a good drinking flow. The finish is long and present - a Rioja wine that you can savour for a long time.
The grapes are harvested and sorted at the beginning of October. They are fermented spontaneously for 3 weeks and then aged for 12 months in French oak barrels that have only been lightly toasted. The biological malolactic fermentation (BSA) took place in the barrel and was then coarsely filtered. The red Marciana is already ready to drink, but with a little patience it can be a lot more fun.
At Bodega La Marciana, ancient Spanish family tradition in winemaking, 120-year-old vines and an Austrian-French couple come together. The result: aromas, flavors and sensations that are out of this world. These are the wines from Mars.
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La Marciana
2020
Very ripe plum with herbaceous forest floor.
The red Marciana - the Martian - shimmers at us in a dark violet-red.
Highly ripe aromas of stewed plum, dark fruits and a little oak play together skillfully. Slightly herbal and very subtle vegetal (forest floor).
On the palate, a beautiful tannin shines, which initially seems a little rough, but becomes more and more stimulating with each sip, ensuring a good drinking flow. The finish is long and present - a Rioja wine that you can savour for a long time.
The grapes are harvested and sorted at the beginning of October. They are fermented spontaneously for 3 weeks and then aged for 12 months in French oak barrels that have only been lightly toasted. The biological malolactic fermentation (BSA) took place in the barrel and was then coarsely filtered. The red Marciana is already ready to drink, but with a little patience it can be a lot more fun.