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Clarete is Goyo's interpretation of a classic among Spanish wines. It's a light red made with a blend of cofermented Tempranillo and Albillo. Fresh and fragrant with aromas of wild red berries, shrubbery and pine scents, a milky hint and strokes of dark soil.
Medium bodied with beautiful acidity, Clarete is lightweight, fresh and fruit-forward on the palate. This wine serves tasty tannins enhanced with smoky and spicy flavours when swirled in the glass.
Goyo Garcia Viadero’s roots in Ribera Del Duero run very deep: he has been working in the area since before the establishment of the D.O., and his family has been working in viticulture for hundreds of years. While grape growing and winemaking in the region is exceedingly ancient (Goyo’s cellar dates to the Roman era), the modern history of the region began with the founding of the Ribera del Duero D.O. by 12 wineries in 1982. In the past 40 years, this number has grown massively, and the region’s reputation for extracted, oak-influenced wines made primarily from Tempranillo has been solidified by the emergence of nearly 300 bodegas, including the producers of some of the most expensive Spanish wines.
Goyo’s approach makes him the region’s “black sheep”, as he has rejected additives, new oak, and intense extraction which are characteristic of the region’s wines. Instead, greatly inspired by natural winemakers like Pierre Overnoy from the Jura, Goyo began farming without chemicals and making wines in a style more like his grandparent's than his neighbors. Beginning with three parcels of old vines in 2003, he has charted his own course in the increasingly industrial and commercial landscape of Ribera del Duero, embracing centenarian vineyards and traditional methods of winemaking in equal measure.
From those few hectares of initial vineyards in 2003, Goyo and his wife Diana Semova Georgieva now manage the organic farming of roughly 40 hectares of vines in Ribera del Duero, making their own wines from roughly 10 of those hectares. These selected plots of old vines, mostly around the town of Roa, are planted to Tempranillo, Graciano, Albillo, and Malvasia; most vineyards, especially the oldest plots, are co-planted to red and white varieties.
100% Tinta Fina (Tempranillo) from the Los Quemados vineyard of 56-year-old vines planted on red sands with pebbles. At 960m above sea level this is one of the highest vineyards in Ribera del Duero. The grapes are destemmed and macerated for 5-6 days in temperature-controlled stainless steel tanks. As fermentation begins, the juice is racked off the skins into old French oak barrels to ferment and complete malolactic. This style of shorter maceration winemaking is what Goyo terms “clarete.” Bottled without the addition of SO2 and without fining or filtering.
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