Based on information from The Drinks Business, Remírez de Ganuza has patented a new production process for their award-winning Rioja, Trasnocho. This innovative wine is a result of years of winemaking experience and thinking outside the box.
The process involves applying gentle pressure to the grape skins in the fermentation tank with the use of a large water balloon. This allows the concentrated wine to slowly drip out, resulting in a more intense and tannic wine compared to traditional free run juice.
The name Trasnocho, meaning “late night,” pays homage to the centuries-old practice of leaving grape skins in a lagar overnight. This technique, combined with modern technology, produces a unique and one-of-a-kind wine.
Owner Jose Ramón Urtasun explains that this process is ideal for their Tempranillo grapes sourced from old vines in the northern part of Rioja. The wine’s freshness and complexity are enhanced by the method, allowing it to be aged for decades.
Remírez de Ganuza’s philosophy of constantly questioning tradition and trying new methods has led to their success. Urtasun believes that this attitude is essential for Rioja producers, especially with the current challenges of declining exports and the looming threat of climate change.
Despite these challenges, Urtasun sees a beautiful moment in history for Rioja, with a diverse and innovative winemaking scene. Trasnocho 2009 was awarded a Master medal at The Rioja Masters 2024, showcasing its excellence and lasting appeal.
With its combination of sweet fruit, fresh acidity, and complementary flavors, Trasnocho is a wine meant to be savored well into the early hours of the morning. Its unique production process and exceptional taste make it a top choice for wine enthusiasts.