The grapes to produce Viognier Viura Inmácula Tandem were harvested at night to retain freshness. After several hours of prefermentation maceration at 10°C, the must was racked. 100% of the Viognier was fermented in 300 litre French oak barrels while the Viura was fermented in stainless steel. Viognier Viura Immácula Tandem makes daily bâtonnage lasted for four months adding texture and complexity. The winery is built partially underground to create a gravity fed winery with minimal stress for the wines.
Tandem’s vineyard philosophy is based around sustainable farming and using minimal intervention, while maintaining the vineyard’s health and viability. The natural conditions of the valley ensure that pesticide treatments can be kept to a minimum and take the form of sulphur and copper, avoiding products made from synthetic chemicals. The vines are dry-farmed and undergo a green harvest, in order to obtain lower yields and a key factor in achieving a greater concentration in the berries. The vines are trained using the Guyot method and are grown in clay loam soils. Harvesting is carried out at the moment of optimal ripeness and takes place during the coolest hours of the day, so the grapes retain their freshness.
Tandem is the brainchild of José Maria Fraile and Alicia Eyaralar, two of the leading lights in the Navarra winemaking scene. Committed to making the best wines in the region with minimal intervention in the vineyards and winery, Tandem is cited by critics as ‘cutting edge’ Navarra. The grapes are cultivated in the heart of the Yerri Valley, which is recognised as the best area for quality wine in the region. Respect for nature is an obsession – they follow the precepts of sustainable viticulture, while maintaining the vineyard’s health and viability. In the winery, a minimum intervention approach is also taken to ensure the grapes reflect their true character and terroir. In 2019, the winery was certified Vegan and accredited the internationally recognised ‘V label’ by the European Vegetarian Union.