Grape Selection by plots and ripeness degree in hand picked harvest. Before the fermentation, grapes are macerated for 3 days at 12ºC in order to obtain the full extraction of aromas. Fermentation at a controlled temperature of 22ºC – 24ºC.
Selected plots in Rioja Alta
Type of soil
Clay loam soils
433 - 512 metres
70 years old
Bordeaux 75 cl.
Garnet violet hues
Very intense aromas of red fruits, fresh and ripe
Of medium structure, balanced and rounded. Fruity finish
Cold meats, soft cheeses and pasta dishes