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Rioja
Real de Asúa 2022
75cl Bottle - 2022
Vintage 2022: the art of balance in a generous year
The harvest in the Carromaza plot took place on September 27 and 28. With a duration of 166 days, the vegetative cycle was shorter than in previous years and was marked by high temperatures and persistent drought.
However, the vineyard's altitude, northwest to southwest orientation, proximity to the Sierra de Cantabria and deep soil structure were key factors in mitigating these extremes.
Thanks to these natural advantages and the plot's intrinsic low yields, the grapes ripened slowly and evenly, achieving extraordinary concentration and balance. The favorable weather during the harvest allowed the grapes to arrive at the winery in impeccable health.
PRE-SALE: RECEIVE IT AS OF DECEMBER 1, 2025
James Suckling
97 Puntos
RP's Wine Advocate
96 Puntos
Peñín Guide
95 Puntos
Production Zone
Rioja
Type of wine
Red
Winery
CVNE
Aging
Other Aging
Format
75cl
Grape variety used
Tempranillo: 100% Tempranillo
Alcohol content
14%
The vineyard: the origin of inimitability
Real de Asúa comes from our Carromaza plot, an extraordinary vineyard located on a cool hillside in the municipality of Villalba, in the heart of Rioja Alta, at an altitude of 600 meters above sea level and protected to the north by the Mediterranean forest and the gentle undulations of the Sierra de Cantabria in this area.
Despite its location, Carromaza is influenced by an Atlantic climate-with constant winds and risk of frost-although the Sierra acts as a natural shield and at the same time, providing freshness and balance.
The Tempranillo vines are grown on trellises on sandy clay soils, with deep layers of red clay that give the wine structure and complexity.
Carromaza is oriented northwest to southwest and receives, in a normal year, about 500 mm of annual rainfall. However, 2022 was a drier than usual vintage, accentuating the concentration of the fruit.
The winemaking process: precision craftsmanship
The grapes for Carromaza 2022 were meticulously selected in the vineyard and harvested by hand at optimum ripeness. The grapes were then cooled to 10°C before being transported in 300 kg crates to the winery, located a few kilometers away.
On arrival at the winery, a second selection was made. The whole bunches underwent cold maceration before gentle pressing. Fermentation was carried out with indigenous yeasts in small five-year-old French oak vats, which allowed for precise and expressive extraction.
Regular punchdowns were carried out during vinification, followed by a maceration phase at 28-29 °C. The technical team conducted regular tastings to determine the exact moment of devatting and the subsequent transfer of the wine to new French oak barrels for malolactic fermentation.
In early December, the wine was racked into a selection of new and single-use French oak barrels (from Tronçais forests), where it began its slow aging.
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