The 2016 harvest began late and was defined by drought and high temperatures in July and August followed by favourable conditions in September and October. Extensive rainfall throughout the winter months provided adequate hydration for the vines, making it possible to maintain the exceptional health of the grapes and we proceeded with a staggered harvest once they had reached perfect ripeness in each of the vineyard plots. The alcohol content is lower than in the past two years but reached excellent acidity, tannins and colour levels resulting in one of the best vintages in Rioja Alavesa memory.

100% Granacha. The grapes are hand-selected using vibration and sorting tables. The stalks are removed from the grapes without squeezing them. Controlled, long macerations at low temperatures in French oak casks with the cap submerged. The cap is kept moist using the delestage method of gravity in order to achieve the best extraction of the polyphenols. The pressing is carried out using a vertical pneumatic press, and the malolactic fermentation then takes place in French oak barrels. Cold-hot barrel ageing room temperature variation is used at specific times to help the malolactic fermentation process and the stabilisation of the wine.

* 100% Garnacha