2017 Lopez de Heredia ‘Viña Cubillo’, Tempranillo Blend | Rioja Alta, Spain Veneto Cider making: no additions of

Cider making: no additions of any kind

bottled without fining/filtering

as much as one third of the fruit also comes from declassified Barolo cru plots as this is the young vine

Breaking Bread is Erik's project that focuses on dry-farmed old-vine Zinfandel and other rarities found in pockets throughout California

6% Vermentino

2017 Lopez de Heredia ‘Viña Cubillo’, Tempranillo Blend | Rioja Alta, Spain Veneto Cider making: no additions ofVarietal(s): 65% Tempranillo, 25% Garnacha with Mazuelo + Graciano Vineyard Management: Practicing Organic Winemaking: Native yeast fermentation in large oak vats Vegan: No; fresh egg whites are used for clarification. No other additives. Typicity: Not only Typical for Rioja, but Heredia is the benchmark for what we would consider red, white and ros Rioja of all age classifications. Bio: Family owned and operated in Haro since Don Rafael broke ground