Club - XIII Lunas

XIII Lunas

DO Rioja / Bodegas Fin de Siglo



Meet the faces behind the wine

The Najerilla Valley, in the Rioja Alta wine-growing area, is a landscape dominated by vineyards. Here are the Bodegas Fin de Siglo, integrated into the Peralada Group since the beginning of 2014.

In Arenzana de Abajo, the care of the area's winegrowers has managed to keep vines in production over 100 years old, vines fully adapted to the terrain and climate conditions of the area.

Bodegas Fin de Siglo, was established in 1999 at the initiative of a small group of families of vine growers in this municipality, wine makers of several generations. The main objective is to enhance the existing wealth in the old vines of this region, to get the best out of some vines that produce high quality clusters, with small and separated grapes, highly concentrated, which give more structure, body and aroma to the wine made with they.


The wine

Wine with a fresh aroma, of wild red fruits and balsamic and wood notes that are very well integrated. On the palate XIII Lunas is fresh, meaty and dense. Round and highly polished tannins.

In one year, the moon makes 13 turns around the earth. That is, complete 13 lunations. Up-to-date and easy-to-drink wine, with a modern style


Now is the time to taste your wine!

Find here the tasting game for this vinazo


Match your moment

There are things that are better not to change. Thinking of a good red, full-bodied and tasty, inevitably comes to my head ... rice!

Here is a classic, easy and great example that combines perfectly with this red.

Meat and rice


(15 g.) 1 tablespoon of oil
(16 g.) 4 garlic cloves, finely chopped
(75 g.) ½ cup onion, finely chopped
(75 g.) ½ cup finely chopped red bell pepper
(75 g.) ½ cup finely chopped green bell pepper
(40 g.) 2/3 cup finely chopped cilantro
(250 g.) 2 cups of cooked and shredded beef
(454 g.) 1 pound of uncooked rice
(1250 ml.) 5 cups of broth
Salt and pepper to taste


In a saucepan over high heat, pour the oil, fry the garlic, onion and peppers until golden brown.

Add the meat and fry for 2 minutes.

Add the rice, the broth, adjust the salt and pepper and cook over high heat until it boils and part of the broth evaporates. Cover the saucepan, put on low heat and cook until all the broth is consumed and the rice is soft.

Serve and enjoy.

Optional: Add part of the cooking broth of the previously cooked meat to the broth, to make it more palatable.

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