Dealto El Primero Rioja 2019

This wine breaks from traditional Rioja conventions by using 100% old French oak instead of the region's characteristic American oak barrels. While most Rioja focuses heavily on tempranillo, this blend celebrates grenache (garnacha) as the primary grape from the hot Rioja Oriental plains. The French oak treatment creates more refined spice notes and subtle vanilla rather than the bold coconut and dill flavours typically associated with American oak-aged Rioja.

The wine's structured tannins and lifted red fruit profile suggest excellent ageing potential of 8-12 years from vintage. The combination of grenache's natural concentration from the hot climate and tempranillo's backbone provides the framework for extended cellaring. The French oak integration will continue to evolve, allowing the fruit characteristics to become more complex while maintaining the wine's elegant balance.

The wine's allspice and dark chocolate notes make it exceptional with grilled lamb, aged manchego cheese, or Spanish-style braised short ribs. The plum flavours and savoury texture complement dishes with earthy elements like mushroom risotto or roasted root vegetables. The French oak's refined spice profile also pairs beautifully with charcuterie boards featuring Spanish jamón and marcona almonds.

Rioja Oriental's hot, dry climate and proximity to the Ebro River creates ideal conditions for grenache to develop intense concentration while retaining freshness. The region's continental influence produces significant day-night temperature variations, preserving acidity and creating the lifted red fruit character described. This terroir allows grenache to express both power and elegance, showcasing why this variety is gaining recognition beyond its traditional Rhône Valley homeland.

Yes, this wine is certified vegan-friendly, meaning no animal-derived fining agents like egg whites, isinglass, or gelatin were used during production. Many modern Spanish producers are adopting vegan winemaking practices, using alternative clarification methods such as bentonite clay or plant-based proteins. This approach often results in wines that better express their terroir characteristics, as minimal intervention techniques preserve the natural flavours from the vineyard.