Rioja: Bodegas Altanza
Visit a unique Rioja winery and discover Altanza, a place where wine tourism goes far beyond a tour with tastings.
Structure
Drinking window
Latest scored vintage 2015: best 2023 to 2040.
vintage8 yrs25 yrs27 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Tim Atkin reviewed 2022 | 2015 | 93/100 |
Scores as published by each critic for the vintage shown.
In the glass
Aroma: dried cherry, tobacco, cedar, balsamic, truffle
Palate: macerated red fruit, leather, fine tannin, savoury
A revived traditional cuvee, long-aged in oak and bottle: savoury, complex and classical, the prestige red of the Muriel group.
What it pairs with
-
Cordero asado al sarmiento
Vine-shoot-roasted suckling lamb is the canonical Rioja match; the wine's resolved tannins frame the sweet fat. -
Chuleton de buey a la brasa
Find chuleton de buey a la brasa on TableJourney →
A thick aged-beef chop over embers meets the wine's savoury oak and grip. -
Jamon iberico
Cured Iberian ham echoes the wine's dried-cherry and leather register. -
Roast partridge
Game and the wine's truffle depth align.
How to serve Conde de los Andes Tinto
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Cordero asado al sarmiento, Chuleton de buey a la brasa, Jamon iberico. Match the wine's structure to the dish's fat and salt.
History
Conde de los Andes is a historic label revived by Muriel as a traditional long-aged prestige red.
- 1973: Conde de los Andes tradition continued under Muriel
Facts
- Producer
- Bodegas Muriel · visiting guide
- Grapes
- Tempranillo (100%)
- Classification
- DOCa Rioja
- Oak
- Around 24 months in oak, then long bottle ageing
- ABV
- 14.0%
- Price
- EUR 30 to 55 at retail
- Drinking window
- 8 to 25 from vintage
- First vintage
- 1973
Frequently asked about Conde de los Andes Tinto
What does Conde de los Andes Tinto taste like?
On the nose, dried cherry, tobacco, cedar, balsamic, truffle. On the palate, macerated red fruit, leather, fine tannin, savoury. Structurally full-bodied, medium tannins, high acidity with a very long finish. A revived traditional cuvee, long-aged in oak and bottle: savoury, complex and classical, the prestige red of the Muriel group.
When should I drink Conde de los Andes Tinto?
Drink 8 to 25 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Conde de los Andes Tinto?
Cordero asado al sarmiento is the canonical pairing. Other strong matches include Chuleton de buey a la brasa and Jamon iberico. Vine-shoot-roasted suckling lamb is the canonical Rioja match; the wine's resolved tannins frame the sweet fat.
Is Conde de los Andes Tinto vegan?
No: the producer uses traditional animal-derived fining agents (typically egg whites or isinglass) during clarification, so the wine is not vegan.
What grapes are in Conde de los Andes Tinto?
The blend is Tempranillo (100%). The wine is classified as DOCa Rioja.
Tags
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