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 from older vineyards, which are then destemmed and crushed, 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 wine is fermented for 10-12 days at a constant temperature of 28-30ºC.

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: High robe, cherry red colour.
Nose: Great intensity and a combination of ripe fruit and spicy aromas, mineral character and nuances of aging in quality oak.
Palate: Elegant and tasty, with well structured with mature and elegant tannins. Long aftertaste.
Food matches: This wine pairs well with red meats, game, Iberico hams and cured cheeses.

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