Azul y Garanza sits in the far northeastern corner of Navarra, right where Spain starts to feel raw and frontier-like. The vineyards border the Bardenas Reales Natural Park, a vast semi-desert landscape of clay-calcareous soils, extreme temperature swings, and relentless sun. It’s a demanding place to farm—but a dream for Garnacha. Partners Dani Sánchez, María Barrena, and Fernando Barrena took over an old cooperative in 1999 and rebuilt it from the ground up with a single focus: organic farming, biodiversity, and wines that taste unmistakably of where they come from. Vines occupy just over a third of the land, with the rest left wild—fruit trees, hedgerows, native plants, and cover crops that keep the ecosystem alive and naturally balanced.
“Naturaleza Salvaje” is exactly what it sounds like: 100% old-vine Garnacha from bush vines averaging 40 years old, planted as high as 550 meters. The fruit is hand-harvested, naturally fermented with native yeasts in concrete, then aged for six months split between clay amphorae and neutral barrels. There’s no makeup here—no fining, no filtration, minimal sulfur. What comes through instead is Garnacha in its most transparent, energetic form: bright red fruit, savory herbs, desert earth, and a sense of lift that feels almost electric. It’s a wine that balances wildness with precision, and freshness with depth—one of the clearest expressions of modern Navarra we know.
Why You’ll Love It
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Old-vine Garnacha with real identity: Desert-grown, organically farmed, and unmistakably site-driven
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Fresh, energetic, and food-ready: Bright red fruit, herbal lift, and just enough grip to stay serious
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A proven SommSelect favorite: Historically a top seller—and 2023 just arrived, first in the U.S.
How to Serve It
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Give it a slight chill: 55–60°F brings out the snap, freshness, and aromatic detail
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Think savory, smoky, or spiced foods: Pork tenderloin, lamb chops, chorizo, ribs, duck, or grilled vegetables
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Use Burgundy stems: The aromatics bloom quickly, and the bottle won’t last long
