Campo Alto Reserva
Grape selection by plots and ripeness degree in hand picked harvest. Fermentation at a controlled temperature of 25-28ºC for 5 to 7 days. After the fermentation the grapes are macerated for 12–15 days to complete the full extraction of poliphenols. Aged in French and American Oak barrels for 27 months, after the wine is rounded in the bottle for at least 9 months.
Selected plots in San Asensio y Yécora (R. Alavesa)
Type of soil
Shingly sandy loam soils.
3.500 / 5.500
535 - 694 metres
25 - 40 years old
Bordeaux 75 cl.
Highly intense dark garnet with an orange rim.
Intense. Tertiary aromas with hints of vanilla, cedar, spices and berries.
Generous, velvety, with an intense structure and aftertaste. Spicy finish.
Game and wildfowl. Oil-rich fish.