The vintage has been much better than expected. Although the year began with a lot of precipitation and the spring was rainy and warm, it was necessary to exercise extreme caution against fungal diseases. The year improved in the summer months as it was accompanied by dry, hot weather that favoured both good sanitary conditions and phenolic maturation. The expected result is very hopeful and with very structured and powerful wines.

Hand-harvested, destemmed, and fermented in stainless steel tanks. Aged in medium-toasted, neutral oak barrels (60% French and 40% American) for 16-18 months. Systematic microbiological monitoring and monthly barrel topping up ensure that barrel aging adds complexity to the wine while preventing oxidative notes that might mask the fresh fruit typical of Tempranillo from Rioja Alavesa.

* 100% Tempranillo.