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 crush, the must is fermented in Ganimede stainless steel deposits, which use the fermentation process’ natural release of carbon dioxide to flood the cap automatically. This innovative method avoids oxidation and better preserves the colour and aromas of the wine. The eight days of fermentation is followed by another six days of maceration.

THE AGEING

The wine is aged in French and American oak for 24 months, rounding off the ageing period with another 12 months in the bottle.

TASTING NOTES

Colour: Deep cherry red colour.
Nose: Great intensity and a combination of very ripe fruit and spicy aromas with subtle nuances of aging in quality oak.
Palate: Elegant, tasty and well structured with mature and elegant tannins.
Food matches: This wine pairs well with red meats, game, Serrano-style ham and cured cheeses.

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