Lecea Clarete

The San Asensio region, where the winery is located, is one of the most well-known in La Rioja for the production of claretes, and Luis Alberto Lecea makes his Clarete in line with and totally respectful of tradition: macerating red and white grapes with their skins and thus obtaining this special and very popular, salmon-pink coloured wine, with a perfect balance between acidity and fruitiness, light but fleshy, fruit-laden and refreshing.

Despite not being officially recognised as a type of wine distinct from rosé, and given a bad name in some parts because of combining red and white grapes, it retains its popularity in La Rioja due to being an ideal wine to accompany any kind of rice dish, fish and light meats, and for enjoying on its own as soon as the good weather arrives, in the spring and summer months.

NOTE: In the production of this clarete the main grapes used are degarnacho (as the Garnacha is known in this Najerilla valley region, cooler and consequently creating wines with greater acidity and freshness), Viura and small amounts of Tempranillo along with other varieties.