THE HARVEST

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.

VINIFICATION

100% Tempranillo. After destemming and crushing the grapes, they are cold macerareted for 36 hours to extract the maximum fruit aromas possible. The must is then gravity bled and fined through natural decantation, also at low temperature, before undergoing alcoholic fermentation. This is done at 14ºC over 14 days, followed by a post-fermentation maceration on the lees.

THE AGEING

The wine is racked and decanted in sealed concrete tanks, whereupon it is ready for fil- tering and bottling.

TASTING NOTES

Colour: Pale pink body, translucent with grey- ish hues at the edge.
Nose: Prominence of fruit aromas of strawberry and ripe banana, with citrus notes on the back- ground.
Palate: The first impression is freshness and in- tensity, although the acidity gradually smoothes out as the wine passes through the mouth and gives way to a mixture of sweetness with a slight- ly bitter note and silky feel that balances the first sensation.
Food matches: Pairs well with fresh salads and vegetables, grilled fish, young cheeses, seafood and shellfish.

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