ORIGIN OF THE GRAPES:
Vineyards: Proprietary vineyards in San Vicente de la Sonsierra and Labastida.
Average yield: 39 Hls./Ha. Manually selected clusters with further selection in the winery by means of a sorting table.
Traditional, 100 % destemmed. Temperature-controlled fermentation between 25 and 28º C with selected yeast (Saccharomyces cerevisiae)
Extended maceration for 16 days, with two pump-overs daily in the beginning with a light pump-over daily during the last ten days.
Barrel: 14 months in Bordeaux barrels of French and American oak.
Age of the barrels: maximum “3 wines barrels”. Racked regularly every 4 months. - Winery
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(all tempranillo; aged in French and American oak for 14 months): Vivid ruby. Smoky aromas of blackberry and cherry-cola, with a suave floral overtone. Sweet and expansive on the palate, offering an array of dark berry and spice flavors complicated by bitter chocolate and black pepper. This rich, energetic Rioja finishes with strong thrust, building tannins and a late kick of smoky minerality that adds lift. - Josh Raynolds Vinous 91 Points
Light and firm, this lively red offers berry, cherry, tobacco and orange peel flavors, with juicy acidity providing structure. Not big, but racy, in the traditional style. Drink now through 2018. 2,000 cases made. –TM - Wine Spectator Magazine 89 Points