Some wines tell the story of their origin from the very first aroma. Cirineo Maceración Carbónica, produced by Bodegas Córdoba Martínez in Lapuebla de Labarca, is born from Tempranillo and a winemaking method deeply tied to Rioja Alavesa: fermenting the whole clusters to preserve all the intensity of the fruit. The result is a young, expressive, and fleshy red, awarded for its character and balance.
A wine born in Rioja Alavesa
Bodegas Córdoba Martínez is located in Lapuebla de Labarca, one of the wine-growing towns of Rioja Alavesa. The family defines their wines by their work on the land, vineyard care, grape selection, and artisanal production. That philosophy is especially evident in Cirineo Maceración Carbónica, a wine protected by the Rioja Qualified Denomination of Origin.
The Regulatory Council classifies it as a Rioja Alavesa red wine made with Tempranillo. The winery specifies that this variety is used exclusively: 100% Tempranillo.
A 45-year-old hillside vineyard with bush vines.
The raw material comes from a 45-year-old vineyard located in a steeply sloped area. The vines are head-pruned (bush vines), the traditional system in which each plant grows independently and distributes its branches around the trunk.
The slope dictates the work and requires especially careful viticulture. The harvest is done manually, and the grapes are collected in crates. This detail is essential for a carbonic maceration wine: the clusters must arrive at the winery whole and in good condition, because the production begins inside the berries themselves.
What is carbonic maceration?
In conventional winemaking, it is standard practice to separate the berries from the stems and crush them before fermentation. In carbonic maceration, whole clusters are used.
When placed in the vat, the weight of the grapes breaks some of the berries at the bottom. The released must begins fermenting and generates carbon dioxide, creating a low-oxygen atmosphere. In the intact berries, an intracellular transformation then begins. This process favors wines with vivid color that are highly aromatic, fruity, and pleasant in their youth.
It is a production method historically linked to the "cosechero" (grower) wines of Rioja Alavesa. Cirineo preserves that traditional root through vatting in an open tank and fermenting whole clusters.
How is Cirineo Maceración Carbónica produced?
Production begins with a manual harvest into crates. The whole clusters are placed into an open tank, where the fermentation characteristic of this technique takes place. Afterward, the wine is drained, and the grapes are gently pressed.
The sequence seeks to extract the character of the Tempranillo without losing freshness or making the structure the protagonist. The result, according to the winery's datasheet, combines power and meatiness with balance and a marked fruity sensation.
What it's like in the glass
Cirineo presents a cherry red color with a ruby rim, clean and bright. On the nose, forest fruits appear, especially blackberries and raspberries, accompanied by floral tones.
On the palate, it is broad and powerful, fleshy and balanced. Fruit once again takes center stage, providing a direct and recognizable expression of Tempranillo. It is a profile very well-suited for those looking for a young red with aromatic intensity, but also with volume and presence on the palate.
A recognized young red
The winery highlights three recognitions obtained in 2022:
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Gold Medal as Best Young Red Wine of Rioja Alavesa.
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Second place among young reds at the Harvest Festival Awards.
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Special mention as a carbonic maceration young red.
These awards reinforce the uniqueness of a wine that features a mature vineyard, manual harvest, and traditional Rioja Alavesa production.
Pairing suggestions
Due to its fruity, fleshy, and balanced profile, Cirineo Maceración Carbónica pairs very well with:
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Artisanal sausages and semi-cured cheese boards.
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Rioja-style potatoes and moderately hearty stews.
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Roasted peppers, mushrooms, and grilled vegetables.
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White meats, roasted poultry, and pork dishes.
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Pintxos, appetizers, and informal meals for sharing.
It is best served slightly chilled to enhance the fruit. The most prudent approach is to adjust the serving temperature to taste and ensure the bottle does not arrive at the table too warm.
Tradition enjoyed in the present
Cirineo Maceración Carbónica is a gateway to one of the most characteristic production methods of Rioja Alavesa. Its Tempranillo comes from 45-year-old vines, is harvested by hand, and ferments as whole clusters. In the glass, it translates into forest fruits, floral notes, vivid color, and a fleshy, balanced mouthfeel.
A wine for discovering carbonic maceration without complications, understanding the tradition of "cosechero" wines, and enjoying the most immediate expression of the grape.
You can purchase it at Bergonda Gourmet.
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