Campos de Luz: The place
The River Ebro
is the major river in the north-east of Spain and the largest river in Spain to run into the Mediterranean. Along its length there are many wine growing regions, many of them growing Garnacha, starting with the region of Rioja, below the city of Logroño. From there it flows through the lower part of Navarra and then on past Campo de Borja, Calatayud and Cariñena… way on down towards the Priorat (just 4km at the nearest point), Tarragona and to the sea.
is the key Mediterranean grape variety, growing in the Rhone, where it is called Grenache, of course, northern Mediterranean Spain and certain other enclaves like the Sierra de Gredos, west of Madrid.
Campos de Luz: The wines
The characteristics of Garnacha are its aromatic fruit, with a range that goes from fresh fruit to floral and perfumed. In the mouth the wines can be light, but also full of juicy flavour.
WINNER OF BEST VALUE TROPHY IN VINORDIC 2018!
Here’s the technical description of Campos De Luz Garnacha 2019
Campos de Luz Garnacha Bag-in-box
The characteristics of a young red wine are perfectly adapted to serving in a bag-in-box, for regular drinking at home with a range of wholesome home-made foods.
Campos de Luz White
The traditional white varieties in this region are limited to Viura and Muscat. With the addition of the correct amount of Chardonnay, we add body to the backbone of acidity of the Viura and the floral aromatics of the Muscat.
Campos de Luz Rosé
The traditional red variety of the Ebro valley, Garnacha, can be light and fruity as well as full and rich. With a skin contact that is measured in minutes rather than hours, a faint but pretty rosé colour is achieved.
Campos de Luz Revelación
The most traditional use of Garnacha is to make young wines, either light and delicate rosés or fruity young reds. But with a light touch of oak, the jammier side of this friendly variety is also brought out, while maintaining a freshness.
Campos de Luz Reserva
Over time the fresh fruit flavours of Garnacha become richer and with a longer ageing in American oak, a deeper complexity is added, with hints of spices and a certain smokiness.