Naluar
Intense cherry-red colour with violet hues that reveal its freshness and longevity. On the nose, red and black fruits combine with mineral notes, chalk, and gunpowder — an expression of Tinto Fino grown on calcareous soils, embraced by an elegant and respectful oak. On the palate, fresh, powerful, fleshy, and unctuous. The complexity of the soil is reflected in the nuances of the wine, where harmony stands out as its main virtue. A wine with an exceptionally long finish.
| Producer | Raúl Tamayo & Rafael García |
| Region | Ribera del Duero |
| Appellation | D.O. Ribera del Duero · Soria |
| Vintage | 2022 |
| Grape variety | Tinta Fina |
| Type | Red |
| Soil | Sandy-limestone, clay-limestone, silty-limestone |
| Vineyard altitude | 750 m |
| Orientation | Different plots |
| Farming | Sustainable |
| Vinification | Fermentation takes place in open vats of 2,000 kilos, with manual punch-downs and pump-overs. The wine is then aged for 18 months in 500-litre oak barrels, always using second to fourth-fill wood. |
| Oak ageing | 500 L oak (2nd–4th fill), 18 mo |
| Alcohol | 14% |
| Body | Medium-full |
| Acidity | Medium |
| Serving temperature | 16–18°C |
| Cellaring potential | 4–8 yrs |
| Production | 5,000 bottles |
| Bottling | 18–20 months after harvest. |
| Critic score | Robert Parker · 92+ pts |
Where it grew.
A blend from the family's majuelos in Nava de Roa — La Medica, El Cerral, El Torrubio, San Juan, and Acediano joven — all on slopes above 800 m, all grafted with material from the Acediano vineyard. Heterogeneous calcareous soils with chalk as the common thread.
In the glass.
A year marked by abundant rainfall and cooler-than-average temperatures. Ripening was slow, and the harvest extended well into October. The wines are elegant and fresh, with moderate alcohol, vibrant acidity, and fine tannins, offering a more restrained and Atlantic profile ideal for ageing.
At the table.
Tested at our own service — 18 pairings across 6 courses.
Grilled steak · Ribeye / Côte de Boeuf · Classic roast duck · Braised veal · Lamb rack · Lamb stew / tagine · Meatballs · Game meat
Stuffed pasta
Dutch cheese platter
Meat-topped pizza · Classic beef burger
Jamón Ibérico
Red wine reduction · Demi-glace · Peppercorn sauce · Barbecue sauce (smoky or sweet) · Port wine reduction
Open 30 minutes before service. Decant for younger vintages. Avoid over-chilling — serve closer to the warmer end of the recommended range when paired with richer dishes.
Raúl Tamayo & Rafael García
The enologue is the viticultor and the viticulture is the enologue. It is the best way to understand the grape and to understand the wine.
