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Botijo Rojo 2024 embodies the most honest expression of old Garnacha in Valdejalón. Organically farmed vines aged between 20 and 50 years give rise to a fresh, fruity, and intense red wine, with soft tannins and a distinctive minerality, perfect for everyday enjoyment.
Botijo Rojo 2024 is born in the Valdejalón region, Aragón, from dry-farmed, organically cultivated vineyards at an altitude of approximately 450 m. The vines, aged between 20 and 50 years, thrive on clay-limestone soils with pebbles that retain rainwater and provide minerality. The climate is continental with Mediterranean influence, characterized by the cierzo wind and significant sun exposure, resulting in low-yield vines with fruits offering great concentration and varietal expression.
After manual harvesting, Botijo Rojo ferments with indigenous yeasts in stainless steel and cement tanks, where it also undergoes malolactic fermentation. The wine rests for nine months in underground concrete tanks, where its lees contribute roundness and character while preserving freshness and purity.
Founded in 2012, Bodegas Frontonio was established to revive the potential of old garnacha vineyards in the Ebro Valley. Music, history, and rural tradition are the essence of a project that respects the landscape, cares for nature, and embraces minimal intervention. Botijo Rojo embodies this commitment to authenticity.
Botijo Rojo 2024 pairs well with Iberian cured meats, meat stews, roasted vegetables, rice dishes, and mountain-style pasta. Its freshness and soft tannins make it highly versatile at the table.
Type of wine
Region
Grape variety
100% Garnacha tinta
Type of bottle
Burgundy Bottle
Capacity (cl)
75
Botijo Rojo 2024 is born in the Valdejalón region, Aragón, from dry-farmed, organically cultivated vineyards at an altitude of approximately 450 m. The vines, aged between 20 and 50 years, thrive on clay-limestone soils with pebbles that retain rainwater and provide minerality. The climate is continental with Mediterranean influence, characterized by the cierzo wind and significant sun exposure, resulting in low-yield vines with fruits offering great concentration and varietal expression.
After manual harvesting, Botijo Rojo ferments with indigenous yeasts in stainless steel and cement tanks, where it also undergoes malolactic fermentation. The wine rests for nine months in underground concrete tanks, where its lees contribute roundness and character while preserving freshness and purity.
Founded in 2012, Bodegas Frontonio was established to revive the potential of old garnacha vineyards in the Ebro Valley. Music, history, and rural tradition are the essence of a project that respects the landscape, cares for nature, and embraces minimal intervention. Botijo Rojo embodies this commitment to authenticity.
Botijo Rojo 2024 pairs well with Iberian cured meats, meat stews, roasted vegetables, rice dishes, and mountain-style pasta. Its freshness and soft tannins make it highly versatile at the table.
Botijo Rojo is a bright ruby red wine. Aromas of wild strawberries, cherries, and Mediterranean floral notes, with a herbal background of oregano. On the palate, it is fresh and fruity, with balanced acidity, fine tannins, persistent minerality, and a clean finish.
Bodegas Frontonio is a winery located in the Aragón region, founded with the aim of recovering historic vineyards and crafting distinctive wines. Established by Fernando Mora MW, Mario López and Francisco Latasa, the winery is characterised by its artisanal philosophy and respect for the terroir.
Its vineyards are located around Valdejalón, at altitudes ranging from 350 to 700 metres, bringing freshness and complexity to the wines. The soils are mainly limestone and stony, ideal for varieties such as garnacha, macabeo and other native grapes. The climate is continental with Mediterranean influence, marked by cold winters and warm summers, favouring balanced ripening.
The winery features facilities that combine tradition and modernity, including concrete tanks, large oak casks and barrels for ageing. Its winemaking methods are based on minimal intervention, spontaneous fermentations and respect for the natural expression of the grapes.
