Finca Los Quemados Clarete

Finca Los Quemados Clarete

Finca Los Quemados Clarete

Regular price $30.00
Ribera del Duero, Spain
Grapes: Tempranillo
With lighter extraction, 'Clarete' is Goyo's freshest and most lively expression of Tempranillo.
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Finca Los Quemados Clarete is 100% Tinta Fina (Tempranillo) from the Los Quemados vineyard of 56-year-old vines planted on red sands with pebbles. At 960m above sea level, this is one of the highest vineyards in Ribera del Duero. The grapes are destemmed and macerated for 5-6 days in temperature-controlled stainless steel tanks. As fermentation begins, the juice is racked off the skins into old French oak barrels to ferment and complete malolactic. This style of shorter maceration winemaking is what Goyo terms “clarete.” Bottled without addition of SO2 and without fining or filtering.

Goyo Garcia Viadero

Goyo Garcia Viadero’s roots in Ribera Del Duero run very deep: he has been working in the area since before the establishment of the D.O., and his family has been working in viticulture for hundreds of years. While grape growing and winemaking in the region is exceedingly ancient (Goyo’s own cellar dates to the Roman era), the modern history of the region began with the founding of the Ribera del Duero D.O. by 12 wineries in 1982.

Goyo’s approach makes him the region’s “black sheep”, as he has rejected additives, new oak, and intense extraction which are characteristic of the region’s wines. Instead, greatly inspired by natural winemakers like Pierre Overnoy from the Jura, Goyo began farming without chemicals and making wines in a style more like his grandparents' than his neighbors. Beginning with three parcels of old vines in 2003, he has charted his own course in the increasingly industrial and commercial landscape of Ribera del Duero, embracing centenarian vineyards and traditional methods of winemaking in equal measure.

Goyo’s approach in the cellar is delicate. All grapes are completely destemmed by hand, pressed gently, and fermentations are slow in a cold, ancient cellar. For the wines that age in barrel, Goyo employs exclusively very old, very finely grained barriques from Bordeaux. Most wines are bottle-aged for at least a year before release, and sulfur and other additives are never used. Goyo’s careful process produces wines of striking sincerity and elegance that communicate a strong sense of place and simultaneously fit any definition of “natural” wine.

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