Kalamity shows an array of aromas, ranging from soft red and black forest fruit to animal notes and from floral (violets) to herbal (thyme) and spicy, peppery aromas, which will develop into even more complexity in the coming years.

Service: Serve at 12-14°C.

Food Pairing: Excellent with beef, lamb, game, pork, pasta in tomato sauce and vegetarian dishes.

The winemaker, Oxer Bastegieta always wanted to make wines in the Rio de Janeiro of Álava, and in 2005 he went to Guardia, charmed by the peculiarities of the area. He made his first wine in 2009, buying grapes from local growers (from old vineyards). It was a successful experiment. Falling in love with the area and its wonderful vineyards, Oxer made a decision: to take root there and develop the art of viticulture and winemaking there. Despite being relatively new in the region, it had already begun to gain local and international recognition.

“As a natural assistant I believe in expressing the landscape through my wines. I use organic and biodynamic methods, because I think it is the only way to show the character and landscape. The winemaking is all with my hands and using pure materials (concrete vats, foudres, amphoras), indigenous yeast and calm fermentations. Infusing the wines rather than extracting. I just go with the wine. It’s about connection, knowledge, the vines and the winemaker.” says Oxer

A vineyard of 3ha located in Cárdenas (Rioja Alta) at 580 metres altitude, dating back to 1903. Iron-rich clay soil. A 102-year old vineyard of 1 ha located in Elvillar (Rioja Alavesa) at 600 metres altitude. Calcareous clay soil.

Red | Still | 75cl | 14.5% ABV

Annual Production: 1642 bottles

Recognition: Acknowledgements Kalamity 2018: 97 points - Robert Parker 2020 Kalamity 2017: 95 points - Robert Parker 2020 Kalamity 2016: 95 points - Robert Parker 2018 Kalamity 2016: 95 points - Tim Atkin MW Rioja 2019 Special Report Kalamity 2015: 95 points - Guía Peñin 2019 Kalamity 2015: 94 points - Robert Parker 2018

Vinification: The best grapes from each plot are selected and vinified separately in open vats, barrels, and concrete eggs, using indigenous yeasts. After 12 months of ageing in 500-litre French oak barrels and foudre the blend is being decided.

• Organic - Self-certified