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Oxer WinesLa Rioja

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Vintage
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TECH SHEET

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Vintage
Country
SpainSpain
Region
La Rioja
Type
Red
Producer
Oxer Wines
Winemaker
Oxer Bastegieta
Grapes
Tempranillo50%Garnacha50%MazueloMaturana tintaGraciano
Alcohol
14% vol.
Bottle
750 ml

Wine profile

Red

Body
Tannin
Acidity
Alcohol14% vol
Intensity

Tap or hover a scale

Wine profile · Red

Body

Level 4 of 5 — Full and broad – like single cream

In line with typical (3.8) · Typical: average of 711 reds at Vinogrande

What it is

Body is the weight and texture of the wine in your mouth. It comes mainly from alcohol, extract (everything dissolved apart from water), glycerol and, in sweet wines, sugar.

Where you feel it

Across the whole tongue: how much the wine fills your mouth. Think skimmed milk, whole milk and cream.

How we set this level

For this wine, the level comes from: the typical profile of the grapes (Wine Folly / WSET), as we have no specific data. Estimate

There is no single number for body. Labs measure dry extract (many wines are between 18 and 30 g/L) and alcohol, which WSET says has the biggest effect on body. Our scale rates the weight in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Light: fluid and delicate
  2. 2Medium−: light-ish
  3. 3Medium: rounded
  4. 4Medium+: broad This wine
  5. 5Full: dense and rich

In practice, for this wine

Wants dishes with structure: red meat, roasts, mushrooms, aged cheese.

Wine profile · Red

Tannin

Level 4 of 5 — Firm – like strong black tea

Above typical (3.2) · Typical: average of 708 reds at Vinogrande

What it is

Tannins come from grape skins, seeds and oak. They give red wines structure and ageing potential, and soften with time.

Where you feel it

On your gums, inside your cheeks and on your teeth: that rough, drying feel, like after strong black tea.

How we set this level

For this wine, the level comes from: the typical profile of the grapes (Wine Folly / WSET), as we have no specific data. Estimate

Labs measure total polyphenols (the TPI index), but that figure is rarely published. Our scale rates the amount and texture of the tannins in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: silky
  2. 2Medium−: soft
  3. 3Medium: present
  4. 4Medium+: firm This wine
  5. 5High: robust

In practice, for this wine

Shines with red meat and fat: protein softens tannin. Decanting helps.

Wine profile · Red

Acidity

Level 4 of 5 — Lively and mouth-watering – like grapefruit

In line with typical (3.6) · Typical: average of 702 reds at Vinogrande

What it is

Acidity is the wine's freshness: it gives energy, makes your mouth water and helps the wine age. Too little and it tastes flat; too much and it feels sharp.

Where you feel it

On the sides of your tongue, and in how much your mouth waters after you swallow. The more you salivate, the higher the acidity.

How we set this level

For this wine, the level comes from: the typical profile of the grapes (Wine Folly / WSET), as we have no specific data. Estimate

Labs measure total acidity (grams of tartaric acid per litre; most wines sit between 4.5 and 8 g/L) and pH (usually 3.0 to 3.8; the lower, the more acidic). Our scale turns that into how it feels in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: soft, little freshness
  2. 2Medium−: gentle
  3. 3Medium: fresh and balanced
  4. 4Medium+: lively, mouth-watering This wine
  5. 5High: crisp, racy

In practice, for this wine

Cuts through fat and salt: oily fish, fried food, goat's cheese, lemony dishes. Serve well chilled.

Wine profile · Red

Alcohol 14% vol

Level 4 of 5 — Generous – warms the throat

In line with typical (4.2) · Typical: average of 716 reds at Vinogrande

What it is

Alcohol is made when yeast ferments the grape's sugar. It brings warmth, adds to the body and carries the aromas.

Where you feel it

As warmth in your throat and chest when you swallow, and a slight burn on the nose when it is high.

How we set this level

For this wine, the level comes from: the alcohol stated on the label — On the label: 14% vol.

It is the one axis that is always measured: it comes from the % vol on the label. Still and sparkling wines: under 11% = 1, up to 12.4% = 2, up to 13.4% = 3, up to 14.4% = 4, 14.5% or more = 5. Fortified wines (Port, Madeira…) have their own scale: under 16.5% = 2, up to 18.4% = 3, up to 19.9% = 4, 20% or more = 5.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: under 11% vol
  2. 2Medium−: 11–12.4% vol
  3. 3Medium: 12.5–13.4% vol
  4. 4Medium+: 13.5–14.4% vol This wine
  5. 5High: 14.5% vol or more

In practice, for this wine

Avoid very spicy food, which boosts the heat. Serve slightly below room temperature.

Wine profile · Red

Intensity

Level 2 of 5 — Delicate – fine, restrained aromas

Below typical (3.9) · Typical: average of 84 reds at Vinogrande

What it is

Aromatic intensity is how strongly the aromas come through: fruit, flowers, spice, oak, notes of age.

Where you feel it

On the nose, before you sip: how strongly the aromas rise from the glass. Swirling releases them.

How we set this level

For this wine, the level comes from: Vinogrande's tasting notes and wine description.

It is a sensory judgement, with no lab figure. We only show it when the wine's description or a review mentions it.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Subtle: you have to look for it
  2. 2Delicate This wine
  3. 3Medium: clear aromas
  4. 4Expressive
  5. 5Pronounced: fills the glass

In practice, for this wine

Delicate dishes that won't mask the aromas.

Critics & awards

Serve & enjoy

Temperature 16–18 °CIf the room is above 20 °C, 15 min in the fridge
GlassBordeaux glass
Open ahead 15 min · No decanting

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Description

Oxer Wines Manttoni 2023 (often referred to as Manttoni rather than Mattoni) is a limited-production red from Rioja, Spain, made by grower Oxer Bastegieta. It's considered one of his most personal wines, as it comes from vines next to his own house in Laguardia.

The Wine AdvocateRP 94Reviewed by: Luis Gutiérrez

The 2023 Manttoni red is also the second vintage of a wine made mostly from a co-planted vineyard by Bastegieta's house in Laguardia: about 50% Tempranillo with a mix of Garnacha, Mazuelo, Maturana Tinta and Graciano, complemented by some grapes from Leza and Navaridas. It fermented with some whole bunches and indigenous yeasts in stainless steel and aged in 600-litre barrels for 10 months. It has a discreet, insinuating, harmonious nose, conveying calm and balance; the palate is polished and elegant, with very fine tannins. It's not extremely complex, but pleasant and approachable, with 14% alcohol and a pH of 3.5. The finish is clean and tasty, with a pleasant chalky feel. 1,800 bottles were produced. It was bottled in September 2024.

The extremely creative Oxer Bastegieta keeps releasing new labels and characterful wines; in this case, two new Riojas inspired by Dante's Divine Comedy. Beyond his Rioja range, I also tasted one of his Txakolis and a red he makes in Toro. And there's more on the way: he has bought new vineyards and plans to plant Chardonnay and Pinot Noir. In Rioja he has 11.3 hectares; 6.8 in Bizkaiko Txakolina; and 2.5 in Toro. Despite the total number of labels, production volumes remain relatively small, about 65,000 bottles.

Published: 27 February 2025.

The Wine AdvocateRP 95Reviewed by: Luis Gutiérrez

The 2024 Manttoni was made mainly from a young co-planted vineyard by the Bastegieta house in Laguardia: about 50% Tempranillo blended with Garnacha, Mazuelo, Maturana Tinta, Graciano and about 7% white grapes. The blend was complemented by some grapes from old vines in Leza and Navaridas.

Fermentation was done with foot treading, some whole bunches and indigenous yeasts in stainless-steel tanks, followed by ageing in 600-litre barrels for 10 months.

According to the producer, more than 7% white grapes in the blend causes dilution, but up to that level they add elegance and freshness and contribute to the wine's texture.

The wine has 13.5% alcohol, a pH of 3.5 and a slightly juicier profile. It finishes clean and tasty, with a pleasant chalky feel and abundant tannins. It should benefit from more time in bottle.

Production: 1,800 bottles.
Bottled: September 2024.

What to serve with this wine

Dishes calculated from this wine’s profile, grapes and region.