Lía Pét-Nat Rose

Lia is a naturally petillant (lightly sparkling) wine made from selected Garnacha Tinta grapes.

The vineyards in Alto Najerilla are around 25 years old, at an altitude of 650 meters above sea level. The soils – ferrous clay mixture with calcareous clay and with a sandy component help ensure a fruitiness to the wine.

Harvested at with optimal aromatic maturity, the grapes have a light pressing in the absence of oxygen and fermentation in stainless steel tanks at low temperature, to preserve aromas. Before the end of the fermentation, having had four months on the lees, the wine is bottled whereby the natural sugar from the juice re-ferments in the bottle producing the carbon dioxide spritz of natural origin. It is sealed with a crown cap.


Grape Varieties:
Tasting Notes:

Salmon pink colour with orange flecks with a nice spritz. Great intensity on the nose; pear and apple accompanied by red fruit, wild strawberries and slight floral notes. On the palate it is refreshing and balanced with ample sensations – red berries and orchard fruits – and a satisfying finish.

Vegan , Vegetarian

About the Producer

Bodegas Nivarius

Nivarius translates as ‘ice house’ or ‘snow-drift’ and references the common sight in the vineyards in winter. The name Nivei means ‘snow’. Bodegas Nivarius is the only winery in La Rioja to produce solely white wines. Its 11ha of vineyards dedicated to Tempranillo Blanco – a genetic mutation of a single red vine discovered in 1988 – is the largest planting in the world.

Based in Nalda, 17km from Logroño, the La Nevera and Valdecabos vineyards are north facing and 800m above sea level. This aspect and height gives cooler than average temperatures and helps produce highly aromatic, fresh and fruity grapes.

Navarius is dedicated to showcasing and restablishings Riojas more unusual grapes. Winemaking is dedicated to preserving the characteristics of the different varietals. To prevent oxidation during pressing, a membrane is used to cover the grapes throughout. Each block is vinified separately, with maceration times and fermentation temperature adjusted to squeeze the most varietal expression from the grapes.


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