How a Giant Water Balloon Revolutionized Rioja Winemaking

You won't believe how a giant water balloon changed Rioja! This innovative technique produces award-winning wines with unmatched depth and character.

The Unexpected Innovation Behind Trasnocho

When we think of Rioja, images of traditional vineyards and classic oak barrels often come to mind. Yet, behind the award-winning wine Trasnocho lies a fascinating innovation that shakes up this long-standing perception. Remírez de Ganuza, the bodega behind this unique creation, has embraced a method that utilizes a giant water balloon—yes, you read that right! This approach was born from years of experimentation and an unwavering commitment to quality.

Owner Jose Ramón Urtasun explains that while free run juice is traditionally celebrated in winemaking, he saw potential in what others deemed waste. He recognized that the wine in contact with the skins at the bottom of fermentation tanks held immense quality. It required an unconventional mindset to unlock its full potential.

This led to the development of a patented technique where gentle pressure is applied to the grape skins instead of brute force through pressing machines, ensuring that high-quality wine could be extracted without compromising on integrity.

A Late Night Tradition Reimagined

The name Trasnocho translates to “late night,” echoing centuries-old practices where grape skins were left in lagars overnight. However, this modern twist incorporates cutting-edge technology: after removing the free run juice, a large bag is filled with air and water within the fermentation tank, gently coaxing out concentrated flavors. The result? A wine bursting with intensity and complexity.

Urtasun describes it as possessing not just richer aromas but also round tannins—quite different from those found in conventional free run wines. This method is perfectly suited for their old-vine Tempranillo grapes from Rioja’s northern region, enhancing their natural freshness and depth.

Embracing Change Amidst Challenges

After more than 20 vintages, Remírez de Ganuza continues to embrace innovation without losing sight of tradition. "Since our inception in the 1990s," Urtasun reflects, "we have questioned every traditional method." As climate change poses challenges for many regions, this spirit of exploration becomes essential for adaptation.

Despite facing a significant sales crisis recently, Urtasun remains optimistic about Rioja’s future: "We are witnessing an extraordinary moment in winemaking—more diversity and quality than ever before." This optimism fuels continuous experimentation; every year brings new ideas into their winemaking processes.

Tasting Notes from an Award-Winning Vintage

Trasnocho has not only captured attention but also accolades—it recently secured a Master medal at The Rioja Masters 2024. Wine expert Patrick Schmitt MW praises its complex flavors: stewed cherries mingle with hints of prunes, black pepper, leather, and even coconut shavings. Its smooth mouthfeel combined with fine tannins offers a delightful dry finish that’s perfect for late-night sipping.

Frequently Asked Questions

What makes Trasnocho unique compared to other Riojas?

Trasnocho stands out due to its innovative extraction process using gentle pressure rather than traditional pressing methods, resulting in richer flavors and textures.

Why is Remírez de Ganuza considered modern?

Their willingness to challenge traditional winemaking techniques while embracing new technologies sets them apart as pioneers within Rioja’s landscape.

Photo by Iker Urteaga on Unsplash