Grapes sourced from old vineyards, average age of 45 years and of calacareous clay soils of poor fertility and yields of no more than 4.500 kg per hectare. Situated at altitudes of between 400 and 700 meters and around the villages of Villabuena, Samaniego, Leza, Navaridas and Baños de Ebro which are all in Rioja Alavesa.


Upon entering the bodega, the bunches are selected by Luis Cañas himself before being destemmed so the individual berries can be sorted based on their weight. The two varieties are processed and aged separately to preserve the fruit of the Tempranillo and enhance the complexity of the Graciano with its spicy characteristics. The fermentation process is carried out in concrete deposits under the strictest of temperature controls.


Both varieties are then racked to new French and American oak barrels for malolactic fermentation, before ageing for a total of 16 months.


Colour: Cherry red with high robe.
Nose: Highly intense aromas with a pronounced content of fruit over a delicate background of oak. Lactic nuances and spicy touches.
Palate: Tasty and expressive with smooth, fresh tannins and balanced acidity. On the finish, it is long with reminiscences of red and black fruit. Fresh, lively and persistent.
Food matches: Mild curries, white meats in sauces, pasta with white and red sauces, grilled mushrooms, foie-gras, salmon.