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 their fruit aromas. 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 filtering and bottling.

TASTING NOTES

Colour: Lovely violet red colour.
Nose: Nicely floral with red/black berry fruit, hints of graphite and a touch of dried herbs/grass.
Palate: Flavours of fresh fruit, with a touch of dry grass/hay and well-defined tannins on the finish.
Food matches: Recommended with most types of Spanish tapas, pasta and meat dishes.

LATEST