Amaita
Bold and smooth, with soft tannins and subtle oak complexity. Hints of vanilla and coffee emerge on the palate, leading to a streamlined and plush finish.
| Producer | Bodegas Launa |
| Region | Rioja |
| Appellation | D.O.Ca. Rioja Alavesa |
| Vintage | 2018 |
| Grape variety | Tempranillo |
| Type | Red |
| Soil | Calcareous clay |
| Vineyard altitude | 690 m |
| Orientation | South-east facing |
| Farming | Sustainable |
| Vinification | Grapes are manually destemmed into 500-litre French oak barrels, where alcoholic fermentation takes place. Followed by 15 months ageing in new French oak barrels of 225 L and 500 L. |
| Oak ageing | New French oak (225 L & 500 L), 15 mo |
| Alcohol | 14% |
| Body | Medium-full |
| Acidity | Medium |
| Serving temperature | 16–18°C |
| Cellaring potential | 4–8 yrs |
| Production | 5,860 bottles |
In the glass.
Cool, wet spring with strong vegetative growth. Summer remained mild, and harvest stretched late into October. Wines show freshness, balance, and fine tannins, with an elegant profile and very good ageing potential.
At the table.
Tested at our own service — 33 pairings across 8 courses.
Grilled steak · Steak tartare · Ribeye / Côte de Boeuf · Duck breast · Classic roast duck · Braised veal · Lamb rack · Lamb stew / tagine · Pork tenderloin · Pulled pork · Meatballs · Charcuterie & cured meats · Game meat
Tomato-based pasta · Pasta Bolognese · Stuffed pasta · Lasagna
Cheese fondue
Roasted vegetables · Stuffed zucchini
Crispy fried chicken
Meat-topped pizza · Classic beef burger · Gourmet hot dog
Paella (seafood or mixed) · Jamón Ibérico · Chorizo a la sidra (cooked in cider)
Red wine reduction · Demi-glace · Peppercorn sauce · Barbecue sauce (smoky or sweet) · Chimichurri · 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.
Bodegas Launa
Stay authentic to their roots.
