Trasnocho

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In the glass

Aroma: black cherry, cassis, mocha, violet, graphite

Palate: concentrated black fruit, velvet tannin, mineral, long savour

The estate's cult prestige red, made only from the shoulders of the best bunches and aged in new French oak; dense, polished and mineral with great longevity.

What it pairs with

• Venison loin Dark game meets Trasnocho's concentrated cassis and graphite.More wines for venison →
• Chuleton de buey a la brasa A char-grilled beef chop for the estate's icon.More wines for steak →Find chuleton de buey a la brasa on TableJourney →
• Aged hard cheese Crystalline cheese sharpens the long mineral finish.More wines for cheese →

With cheese

Queso Camerano Our pick Aged in French oak, often new, these modern Tempranillo-led Riojas are full bodied, firm in tannin and high in acidity; a hard curado Camerano's salt and fat tame the tannin, and its slightly bitter, wild-herb finish holds its own.

How to serve Trasnocho

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. Pair with. Venison loin, Chuleton de buey a la brasa, Aged hard cheese. Match the wine's structure to the dish's fat and salt.

History

Trasnocho uses Fernando Remirez de Ganuza's signature method of selecting only the shoulders of each bunch, made in tiny quantities as the estate's icon.

1. 1994First Trasnocho vintage using the shoulder-selection method

Facts

Producer

Remirez de Ganuza · visiting guide

Grapes

Tempranillo (90%), Graciano (10%)

Classification

DOCa Rioja

Oak

Around 20 months in new French oak

ABV

14.5%

Price

EUR 90 to 160 at retail

Drinking window

10 to 30 from vintage

First vintage

1994

Frequently asked about Trasnocho

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