THE HARVEST

The vineyards are in the heart of Rioja Alavesa, high altitude and around Elvillar de Alava at between 560 and 700 meters altitude, protected to the North by the Sierra Cantabria and delimited to the South by the Ebro river. Limestone clay soils that contribute, together with a good humidity level and sufficient annual sunlight, to great wines.

VINIFICATION

Following selection of 100% Tempranillo grapes, which are then destemmed and crushed, the must is fermented in stainless steel deposits at 28º C for four days, followed by a short maceration of four days.

THE AGEING

The new wine is aged in French and American oak for 12 months, rounding off the aging period in the bottle for at least six months.

TASTING NOTES

Colour: Deep purplish red.
Nose: Explosion of primary aromas with complex and persistent nuances of black fruit and toasted notes of new wood.
Palate: Great intensity and structure, it offers a balanced pass in the mouth with sweet tannins and fresh acidity.
Food matches: This wine pairs well with red meats, legumes and vegetables dishes.

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