The Winery

Frontonio

Bodegas Frontonio is a small project in the Valdejalón area led by Fernando Mora (Master of Wine). They elaborate in their winery/cave in Alpartir a wide range of vinifications trying to faithfully capture the unique style of their estates, and putting in value the autochthonous varieties such as the red Garnacha and the Macabeo with wines now present in more than 30 countries.

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How does it taste?

Fruit

Toast

Body

Acidity

Sweet

Tasting notes

Look

Smell

Intense aromas of cherries and blackberries, black pepper and a spicy background.

Taste

Intense, fresh and fruity, with tannins well balanced and intense minerality.

Information

Ageing

Joven
Appellation

Valdejalón
Grape

Garnacha
Country

Spain
Recommended Pairing

Vegetables, Chicken, Sausages
Zones

Aragón
Alcohol

14%
Temperatura de servicio

Se recomienda servir entre 14ºC y 16ºC
Ocasiones

Para compartir, BBQ con amigos
Recommended Glass

Borgoña
VIVINO Points

3,6
PROMO

Si
Tipo de Vino

Tinto
Volumen

SI
Tipo de Producto

Vino

El Botijo Rojo Garnacha

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Vintage

2020
2024

Size

Bottle 75cl.

-10%

€10.22 €11.35

Te sale a €13.62/l

Description of El Botijo Rojo Garnacha

El Botijo Rojo ??Garnache is a Garnacha monovarietal red wine produced by Frontonio wineries, which is led by Fernando Mora, Master of Wine. Botijo ??Rojo is made with Garnacha that is comfortable in this area of ??the province of Zaragoza. Vines that grow in Valdejalón receive many hours of sunlight, resist cold winters and also the Cierzo, the characteristic cold wind of Zaragoza. Wines from Frontonio wineries are recognizable for being the flagship of the Garnacha grape revolution in Aragon. Fernando Mora, as well as other Master of Wine, is currently experimenting with this grape in Aragon, which is giving rise to very interesting wines.

Ideal pairing

Sausages
Chicken
Vegetables

Making notes El Botijo Rojo Garnacha

Notas del Viñedo

Vineyard conducted in tall glass at 353 m. above sea level.

Making notes

Handbook. Despalillado, fermentation in stainless steel tanks, subsequently malolactic fermentation in ancient cement deposits. From 10 to 15 months in concrete deposits.