Selected grapes from 20-25 years old vines coming from parcels located in Rioja Alta and Rioja Alavesa.
Vinification and maturation
Fermented in temperature controlled stainless steel tanks, temperature of the fermentation 28 – 30º C. 3 weeks maceration with constant pumping over in order to develop fruit and colour. In hybrid barrels (American oak staves and French oak heads) for at least 16 months, followed by 24 months in bottle.
Bright deep garnet colour. Aromas of red fruits blended with notes of vanilla and spices. The mouth is structured, fleshy and filling.
Perfect with stews, spiced dishes, legumes and cured cheeses.