"The fresh and fruit-driven 2016 Bozeto de Exopto is a blend of 50% Garnacha from Monte Agudo in Alfaro, 40% Tempranillo from Ábalos and 10% Graciano, also from Alfaro, to provide acidity and freshness. The destemmed but uncrushed grapes fermented with indigenous yeasts at controlled temperatures in stainless steel, concrete and oak vats. The different grapes were aged separately for seven months, the Garnacha in concrete, some Tempranillo in oak vats and the remaining Tempranillo and Graciano in well-seasoned, neutral barriques. It's a fruit-driven, slightly grapey red, and this cuvée, with its high percentage of juicy, round and ripe Garnacha, has more of a Mediterranean character. 2016 was a high-yielding vintage, perhaps more so for Tempranillo. This is precise and clean, everything seems to be in its place, and the wine has settled with some time in bottle. 75,000 bottles were produced, bottled in two lots with the same blend within one month" Luis Gutiérrez, Robert Parker's The Wine Advocate

A deep red colour, dense and bright in appearance in the glass. Aromas of red fruits (cherry and strawberry) with mineral and floral touches. A luscious palate, strawberry and cranberry flavours supply a sweetness that contrasts with the pleasant acidity. Very elegant and a fruity, long finish. This is a delightful wine, easily understood, that will give a good introduction to the Expoto range of products.

This winery takes its name, 'Exopto', from the Latin word to desire eagerly, long for. The main idea behind Exopto project is to produce different wines within the historical context of La Rioja: wines with more colour and freshness. 'Bozeto' is Exopto's first wine from this project in which they present these important aspects. They encapsulate this in its name, 'Bozeto', which translates in english to sketch/outline. These aspects include: a young wine, fresh, recently produced, with an explosion of fruity aromas and touches of oak that enable the consumer to appreciate the fusion of La Rioja’s 3 predominant strains. 

In the winery fermentation took place in concrete tanks at a very low temperature (18-20ºC) with maceration for 15 days. The juice was then aged for 6 months in concrete and oak tanks. Best serving temperature for this wine is 16ºC.

Food Pairing: White meats, dry cheeses, orange sauces, grilled meats, fondues, paella, Italian and spicy dishes.