Grape selection by plots and ripeness degree in hand picked harvest,desteeming and not crushing. Fermentation at a controlled temperature of 24-27 ºC for 5 to 7 days. After the fermentation the grapes are macerated for 10 days to complete the full extraction of poliphenols. Aged in new and semi-new French (20%) and American Oak barrels for 12 months, after the wine is rounded in the bottle for at least 12 months.
Estates from S. Asensio and Yecora (R.Alavesa).
Type of soil
Shingly sandy loam soils
535 - 694 metres
more than 75 years old
Bordeaux 75 cl.
Cherry red colour with violet hues
Intense and complex aromas, hints of ripe red fruit well harmonized with balsamic and roasted touches.
Sweet and meaty on the entry, well structured tannins that result an harmonious and embraced mouth feeling. Toffee.
Meats, cold cuts and mature cheeses.