Mostly Tempranillo, with small contributions of Garnacha Tinta & Graciano. From a selection of small plots from Rioja Alta and Rioja Alavesa. Low yields from old vines harvested by hand.
The bunches are carefully destemmed for alcoholic fermentation in stainless steel tanks at a controlled temperature. Maceration with the skins lasts up to 20 days in order to extract colour, aromas and density in the mouth. Malolactic fermentation is completed in new barrels and stainless steel tanks, depending on the plots and areas of origin. When finished, the wines rest in barrels and are racked every 6 months. 12 months in French (60%) and American (40%) oak barrels. The barrels are distributed between 25% new oak, 25% with two wines, and the other 50% with a maximum of three to four wines.
A beautiful colour with bright highlights. On the nose, fine notes of toasted wood and spices, combined with candied red fruits against a liquorice background. In the mouth it's full-bodied, lush, with a backdrop of ripened fruit and mild, refined tannins. Long, velvety finish.