THE HARVEST

The vineyards are in the heart of Rioja Alavesa, high altitude and around Elvillar de Alava at between 560 and 700 meters, 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 a careful selection of Tempranillo grapes, which are then destemmed and crushed, the must is pre-macerated at 16ºC for 2-3 days. It is then fermented in stainless steel deposits at 28º-30ºC for 10-12 days.

THE AGEING

The wine is aged in French and American oak for 12 months, rounding off the ageing period in the bottle for at least 4 months.

TASTING NOTES

Colour: Deep purplish red.
Nose: Explosion of primary aromas with complex and persistent nuances of black fruit and toasted notes.
Palate: Medium bodied with polished tannins but good intensity. A balanced pass in the mouth with fresh acidity.
Food matches: This wine pairs well with red meats, legumes and vegetables dishes.

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