91 Points – Guía Repsol 2017
Gold Medal – Mundus Vini 2016
Silver Medal – Premios Bacchus 2016
Bronze Medal – Concours Mondial de Bruxelles 2013
Before fermentation, the grapes were kept at 4ºC. The grapes were destemmed without crushing. Fermentation was at a controlled temperature of 25ºC. The length of post-fermentation maceration depended on the ratio of anthocyanin to tannin. 20% of the young wine underwent malolactic fermentation in new French oak barrels, giving it more color intensity, structure and richness because the polymerization of tannins took place early and was stable, making the wine longer lasting as well as providing spicy, toﬀee and subtle smoky notes.
Aging for 15 months in new French oak (40%) and one year old American oak (60%).
Bush vines in the Rioja Alavesa villages of Baños de Ebro and Yécora
Type of soil
Clayey and calcareous
545 - 695 metres
Over 30 years old
Bordeaux 75 cl
Cherry with a ruby rim
Intense and complex. Lactic sensations over mineral notes, typical of the Alavesa terroir, with touches of jammy acidic fruit along with elegant nuances of black pepper and a light touch of toffee candy and custard
At first, sweet and full bodied with silky tannins followed by a balanced mouthfeel and a long, rich aftertaste