Claretes have a significant admixture (anywhere from 25-75%) of white grapes, and also unlike lightly and early pressed Rosados, Claretes have plenty of pre-fermentation skin contact, and the red component is fermented and aged with the white skins. This is 50/50 Viura and Garnacha, co-fermented and aged on lees in stainless after a simple cool fermentation. Honorio works in a specific sector of Rioja – the Najerilla Valley, which favours high quality Garnacha. He is a conservator of marginal historical styles, notably the Clarete pinks of which he is the leading proponent. It’s a nose of rose, red flower petals, ruby grapefruit and a builder’s lime whack of chalky soil aroma. A hit of anis-scented Saké. Fresh and crunchy with good acidity, it’s chalky on entry, opens easily and closes with a delicately phenolic rim, inflected with wild strawberry and a pink grapefruit-pomelo dollop. Herbs and flowers somewhere between thyme flowers and gardenia stem run a line throughout. Scott Wasley, The Spanish Acquisition.