Luzador Los Andreses

‘Luzador’ is a warrior of the sun – a fighter for the light. ‘Los Andreses’ refers to the shared name and talents of the winemaker and winegrowers.

This is a Certified Biodynamic and Certified Organic wine made of 50% Garnacha Tinta and 50% Tempranillo from Navarsotillo’s 40ha estate in Navarra.

Vineyards of diverse textures – alluvial topsoil, predominantly clay, gravel and limestone – are above 300m located in the Ribera Alta de Navarra – an area between the Ega and Ebro rivers – with a “Mediterranean light” climate: warm to hot growing season and cold winters.

Hand harvested, the ‘native fermentation’ of whole berries occurs in stainless steel. Daily pump-overs are used to moderate a cool to warm fermentation and minimise tannin extraction. Garnacha and Tempranillo are then blended to age on their lees until being bottled unfiltered.

Luzador Los Andreses is an exclusive collaboration between two de Andres sisters – Ruth (the winemaker) and Ana (manager) – winegrower Andres Serrano of Navarsotillo, and La Luz Selections a wine importer in the USA.

The bottle is presented without a capsule to cut down on waste.

Grape Varieties:
Garnacha, Tempranillo
Alcohol/VOL:
13.5%
Vintage:
2021
Tasting Notes:

A deep ruby colour that leads to aromas of black cherry, pomegranate and juniper. Toasted peppercorn, a signature of Navarra Garnacha, comes through after a minutes in the glass, followed by dried thyme and cherry. The palate is fresh, filled with red fruit, but shows its serious side with an earthy mid-palate and noticeable grip on the finish.

Ideally paired with fully flavoured foods from the grill.

Other:
Biodynamic , Organic Certified , Vegan , Vegetarian

About the Producer

Navarrsotillo

Navarrsotillo, founded by brothers Andres and Ramon Serrano, is fully committed to Organic and Biodynamic agriculture in the Dos of Rioja and Navarra.

They make their own Biodynamic preparations numbering 500 on the farms, as well as the natural compost to their own specifications; thus promoting the self-sufficiency that is intended in this type of agriculture. The dynamization is always carried out in the open air and on the farm itself; and the preparations are applied according to the needs that the vine shows at each moment of its natural cycle.

Throughout the year, the farm is subject to exhaustive and continuous monitoring. The cycle begins in November with an analysis of the land and a careful pruning process. The soils receive, firstly, nitrogen input through the sowing of green manures and, later, organic matter from crushed vine shoots and biodynamic manures that cover the land during the first months of the year.

The treatments for the prevention of pests and diseases are prolonged between the budding of the vine and the middle of August, always following the parameters set by the natural cycles. In addition, throughout the vegetative cycle of the vine, the humidity of the earth is controlled – work that, together with the monitoring of the ripening of the grapes, enables the proper selection of the fruit to obtain the highest quality in their wines.