MATALAZ Rioja

The label is a reference to the revolutionary priest “Matalaz,” who stood up for the people and fought against the nobles and the French army.

Instead of following the mainstream, Oxer opted for small plots in Laguardia and La Puebla de la Barca, where Tempranillo, Graciano, Mazuelo and Viura coexist. In poor, stony, limestone soils, he wanted to make a wine that spoke of the essential, without artifice. In one of his first harvests, he rejected an offer to increase the volume with external grapes. It was a risky decision, but he made it clear that Matalaz was not going to dilute its character.

3500 bottles produced 

The grapes destined for Matalaz are fermented by semi-carbonic maceration in large 6,500-litre oak vats, where they are also aged for 8 months. This technique allows to preserve the fruity character and to obtain a more fluid texture, without losing structure. Matalaz was bottled in May, without oenological make-up, seeking authenticity.

An alluring bright red hue. On the nose, it is distinguished by notes of red fruits such as strawberries and cherries, accompanied by subtle floral hints that evoke the freshness of wines from Rioja Alavesa. On the palate, it offers a pleasant acidity, making it light and easy to drink, with a long and elegant finish. It is a delicate wine, perfect for those seeking a fresh and fluid red.