Production
The Tempranillo (85%) and Graciano (15%) grapes are sourced from vineyard sites at high altitude in the Sierra de Yerga, such as La Maria (40 year old Tempranillo vines), La Pasada (at 700-800m altitude) and Los Almendros and El Pozo (for exceptional Graciano). The grapes are hand-harvested are undergo a rigorous selection process - only perfect berries go into the vats. Following a long maceration (around 3 weeks) and fermentation the wine is aged for 24-36 months in oak barrels - predominantly French oak, with a portion of American. Gran Reserva wines require a minimum of 5 years ageing, so the resulting wine spends another 24-36 months in the cellar, in bottle, before release.
Tasting notes
Beautifully developed Rioja with aromas of dark fruit, red cherry, spice, tobacco and mocha. The palate shows complexity and structure with layers of black fruit, spice, toasty oak and gentle resolved tannins, to give a long and elegant finish.
Food match
Serve with roast meat dishes, or simply with fine ham and cheeses.
