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.


60% Tempranillo, 40% Viura. After crushing and de-stemming the grapes to free the must, they are placed in stain- less steel tanks to undergo cold maceration for 24 hours. The grapes are then pressed to further separate the must from the skins, and transferred to new French and American oak barrels for slow fermentation over 25 days.


Colour: Pale rosé with intensity, which is achieved in a rosé made by the traditional meth- od of drawing off the must through gravity.
Nose: Intense fruit aromas, with a predominance of strawberry and banana.
Palate: Fresh with red fruit flavours. Slightly smoky, with texture, weight and volume. Balanced with good acidity.
Food matches: Seasonal salads, light tapas, steamed and grilled fish and some chicken dishes.