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Altos R Pigeage Tempranillo Rioja 2020
Rioja DOCa
View awards
- Grand Gold, Catavinum World Wine & Spirits Competition, 2024
- 95pts, Catavinum World Wine & Spirits Competition, 2024
- Gold, Berliner Wine Trophy, 2024
- Gold, Concours International de Lyon, 2024
- Gold, Lyon International Competition, 2024
- Gold, International Wine & Spirit Competition, 2024
- Gold, Drinks Business Rioja Masters, 2023
- Gold, China Wine & Spirits Awards (CWSA), 2024
- 91pts, Antonio Galloni- Vinous, 2024
- 95pts, Guía Gourmets, 2024
- 93pts, Guía Vivir el Vino, 2024
- 92pts, Guia Peñin, 2024
- 93pts, James Suckling, Spain Tasting Report, 2023
- Great Gold, International Wine & Spirits Awards, 2023
- 92pts, Tim Atkin Report, 2024
- Gold, China Wine & Spirits Awards (CWSA), 2024
The flagship cuvée of Altos has won over 180 Golds and numerous top scores since 2006, the 2020 gaining three Golds and 95pts. Using old-vine Tempranillo and Graciano aged in new French oak and amphorae, it’s a serious, Grand Cru style Rioja.
The flagship cuvée of Altos has won over 180 Golds and numerous top scores since 2006, the 2020 gaining three Golds and 95pts. Using old-vine Tempranillo and Graciano aged in new French oak and amphorae, it’s a serious, Grand Cru style Rioja.
Beyond the Label
Tasting notes
Intense dark berry fruit, tobacco, mocha and truffle complexity
Aroma
Blackberry, blueberry, oaky walnut, mocha, spice box and tobacco
Allergy information
Contains sulphites
More information
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Red - Full Bodied
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Deep ruby
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Vegetarian
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14.5% ABV
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10.88 Units
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750.00 ml
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31 December, 2039
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Vegan
Our Haut-Brion-trained winemaker, Jean-Marc Sauboua, founded Altos in 2006 and, all together, has won over 300 Golds, Trophies, plus many high scores. He works with the talented Amaia Amestoy and Hector Gomez, whose CVs includes experience at Napa’s Château Montelena, Contino and Murrieta in Rioja and Villacreces in Ribera del Duero. They made this wine from old-vine (80+ years) Tempranillo and Graciano, vinifying it using Burgundy’s pigeage method. This involves fermenting in open vats and plunging the skins into the liquid three times a day – hands-on winemaking that delivers great results. Aged for two years in new French oak and amphorae, and bottled unfiltered, the wine offers seams of intense black fruit with spice-box complexity.
Critic, 93 points
