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WineWise
The Wine
A wine from Frontonio’s high‑altitude (half a mile in elevation) bush vines in Valdejalón growing in poor, slate‑driven soils. That slate is the silent director behind the wine’s nervy personality: it focuses the frame, sharpens the focus on the red‑fruit notes, and adds a faint mineral hum that keeps Garnacha feeling light rather than blowsy.
The blend is primarily Garnacha with touches of Garnacha Peluda* and Mazuela, all fermented with native yeasts and a healthy portion of whole clusters to preserve aromatic brightness. Aging in large foudres and 500‑liter barrels keeps oak influence subtle, letting the vineyard and fruit (the 'primary' characteristics) take the lead here.
The 2022 vintage is widely praised for its precision and freshness, and this wine reflects that character - red cherry, cranberry, blood orange, rose petal, and mountain herbs, all carried on fine tannins and a saline, energetic finish.
Pairings: roasted poultry with herbs, grilled lamb, ratatouille, and anything with tomato, citrus, or pomegranate. Cheese‑wise, reach for our Garrotxa, Alpine-style (semi hard) or a young Manchego.
The Winery
Bodegas Frontonio is the project of Fernando Mora, MW, and his longtime friend Mario López. They came together to rescue forgotten vineyards in Aragón and prove that Valdejalón’s old‑vine Garnacha could stand with Spain’s more world-renowned regions.
They work almost entirely with dry‑farmed bush vines, many planted generations ago on steep, stony slopes that were once considered too difficult to cultivate. In the cellar they follow the same basic approach as most of our favored producers, using native yeasts, gentle extractions, fermentation and aging concrete and large neutral wood - all to avoid any sort of embellishment that would detract from the wine's primary characteristics from the vineyard.
Frontonio’s story gives a voice to growers whose families tended these vines long before modern Spain imagined them as fine‑wine terroir.
*What is this Garnacha Peluda? A mutation of Garnacha (Grenache) known for the fine, downy “hair” on the underside of its leaves - a trait that gives the grape its name (“peluda” = hairy) and helps the grapes retain acidity in warm, dry climates, making the variety especially valued in Spain’s hotter growing areas.
Structurally, Garnacha Peluda produces wines that are fresher, more aromatic, and slightly lower in alcohol than standard Garnacha. They show bright red‑fruit notes (wild strawberry, raspberry, red cherry), floral tones, and herbal/garrigue spice, with moderate tannins and lively natural acidity.
It is grown primarily in Aragón (Campo de Borja, Calatayud), Catalonia (Terra Alta, Priorat), and parts of Rioja, thriving in high‑altitude sites where its acidity retention and drought resistance shine.
