Quality is quite an issue and demands a strong effort. Those that work hard in the vineyard all through the year, carrying out green harvests and increasing the ventilation of the clusters, actually harvest healthy and perfectly mature grapes. Their high acidity provide wines with an outstanding structure and a long life.
Grapes are sourced from vineyards around the village of Labastida (Rioja Alavesa) and of an avergae age of 55 years old, at an altitude of between 500 and 560 hectares in the foothills of Sierra Cantabria. This village is considered the heartland of Rioja Alavesa, in turn a legendary sub-zone of the Rioja DOCa.
100% Tempranillo. Following a pre-fermentation maceration to ensure maximum extraction of colour and aromas, the must is fermented in stainless steel deposits for 10 days at 26º C.
Ageing takes place in barrels made from American and French oak, which are mildly toasted so as not to alter the original character and to prolong the ageing process. The wine is racked every six months, removed from the barrels at 12 and then clarified. It is then decanted for 25 days and bottled directly without any type of filtration.
Colour: Ruby tone at the centre with a dark deep colour and lively edge.
Nose: Cherry and blackberry jam. The wood, although noticeable, complements the openly fruity character of the wine, adding some cinnamon and toasted vanilla notes to the aroma’s finish.
Palate: Full with a potent impression, which supports the balance between good acidity and a velvety feel. On the finish, it shows a mix of dairy and marinated fruit. It shows body, good complexity, strength and richness of nuances in the mouth as well as good persistency
Food matches: Recommended with steaks and other red meats, casseroles, stews, lamb, Spanish chorizo sausages, hard and blue cheeses.