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

100% Tempranillo. Following the traditional system of carbonic maceration, the wine is made with whole bunches in stainless steel tanks. Fermentation lasts for a maximum of 10 days with pump overs every 8 hours, thus extracting the typical features of Tempranillo. It then undergoes malolactic fermentation spontaneously.

THE AGEING

After secondary fermentation, the wine iss racked to homogenize it and fine it in tanks, in which the decanting process is facilitated, whereupon it is ready for filtering and bottling.

TASTING NOTES

Colour: An intensely layered centre with mauve tones near the edge. Lively and clean.
Nose: Clean, varietal aroma characteristic of young tempranillo. Aromas of forest fruits (blac-kberries, raspberries) and floral notes.
Palate: Shows a certain amount of character on the attack, although its acidity is offset by a warm feel. It shows a pleasant finish with rich tannins. The varietal character is noticeable once more on the palate, with liquorice and dairy aftertaste.
Food matches: This wine goes well with red meat dishes, pasta and cheeses as well as Spanish tapas.

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