2019 Remirez de Ganuza Trasnocho

At Remirez de Ganuza, they work exclusively with very old vines, with an average age of 60 years or more. Approximately 90% of the vines are Tempranillo, while the rest include Graciano, Viura, and Malvasia. The vineyards are "en gobelet," but with wire supports to ensure greater exposure to the sun and improved photosynthesis. This is a unique system that Fernando developed himself.

The name Trasnocho means "Overnight" or "Next Day" and derives from an old Rioja tradition in which, in the distant past, the harvested grapes were unloaded into a large concrete tank (about the size of a swimming pool). The first wine produced from the fermented grapes was called Lagrima (light wine). The next wine, Medium, was a somewhat fuller-bodied wine. These two wines were obtained by pressing purely by gravity. The third wine from this process was called Repiso, which means "crushed" and is essentially pressing by foot stomping. Once crushed, the bunches were left overnight, and the resulting wine was called Trasnocho (the next day) and is the finest of all wines. Obtained overnight, without any intervention. In the distant past, the Trasnocho of a wine determined the price of the other (less expensive) versions.

The Trasnocho is a blend of 90% Tempranillo, 5% Graciano, and the remaining 5% comes from the (white) grapes Viura and Malvasia. At the Remirez de Ganuza winery, the grapes for the Trasnocho undergo a rigorous selection process, which further demonstrates the quality-consciousness and innovation of Fernando, and now his successor, Jordy Urtusan, in crafting truly top-notch wines. All grapes are harvested by hand and are first left to rest in a cold room for 24 hours. The first step is the separation of the bottom and shoulders of each bunch. Only the "los hombros," or shoulders (the top of the bunch), are used for the Trasnocho (and other Reserva wines, such as the [name]), because these are the ripest grapes, the ones that have seen the most sun and have the finest tannins.

The Trasnocho is produced in a highly innovative way, with a nod to the past. They use what they call "vino yema" for their production. After fermentation, while the grapes are still in the cuvées, the wine is pressed using a bag shaped exactly like the cuvée. This bag is filled with lukewarm water and then slowly lowered into the cuvée, creating a very even and gentle pressing, thus releasing the best of the grape.

The Trasnocho has a purple, almost black color with a bright purple rim. It feels young and needs time to reveal itself, but then something happens. The nose is very spicy, with notes of cinnamon and cloves, dark chocolate, ripe and very clean fruit, blueberries and cherries, with a fresh spicy note that touches the nose. It develops beautiful floral notes of violets. The palate shows a very balanced wine, round, with very fine, sweet tannins. A beautifully crafted modern Rioja that should age slowly and gracefully. The drinking window for this wine is 2025-2040, and the beautiful vintage of 2019. For us, one of the finest Rioja wines – power and elegance go hand in hand. It's not without reason that the Trasnocho is among the top 10 best wines from Spain.

FACT: In the "Attachments" tab, you'll find the official fact sheet for this fine wine. We'll automatically send it to you when you order it. The wine is stored in our climate-controlled Wine Warehouse, and if you pick it up, you'll often receive a nice discount . You'll see your discount immediately when you select "Pick up" at checkout. We're located in Dordrecht, just off the A16 motorway with ample parking. Click here for our address.

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1. Leg of lamb with thyme, garlic and roasted vegetables
The juicy, slightly gamey flavor of lamb perfectly complements the structure and spiciness of the Trasnocho. The roasted vegetables enhance the earthy undertones of the wine, while the herbs beautifully complement the wood.

2. Beef stew with red wine and mushrooms
Slow-cooked beef with mushrooms and a wine sauce creates a rich mouthfeel that seamlessly complements the wine's full body and ripe fruit. The umami from the mushrooms adds depth.

3. Roasted aubergine with tomato, lentils and cumin
This plant-based dish offers structure and heartiness, and complements the wine's acidity and dark fruit surprisingly well. The slightly smoky eggplant and spicy notes provide balance and tension.

4. Richly filled pasta with porcini mushrooms and truffle oil
A creamy mushroom sauce with truffle oil emphasizes the wine's earthy and ripe character. The soft texture of the pasta makes the whole harmonious and luxurious, without overpowering the wine.

5. Roast duck breast with cherry compote and balsamic vinegar
The duck's fattiness and slightly gamey flavor complement the Trasnocho's structure perfectly. The cherries and balsamic vinegar accentuate the wine's fruity and fresh notes, adding contrast and elegance.

6. Grilled tournedos with foie gras and red wine sauce
A classic among luxury pairings. The full, tender meat and creamy foie gras enhance the wine's concentration and elegance. The sauce rounds it all off with depth and length, perfect for a wine with refined tannins.