Production
The fruit is harvested throughout September and early October from vineyards from across Rioja. Vines on average 15-20 years old. Fermentation in stainless steel tanks at 25-30° C with twice daily pumpovers. After 12 days fermentation on the skins the wine is gently pressed and racked to stainless steel tanks for malolactic fermentation. The wine is then racked to a mixture of American and French oak barrels for 6-8 months maturation.
Tasting notes
A warm, open nose with black fruits, ripe plum and hints of fig, brown spice and vanilla. Richly flavoured with nice depth of fresh black cherry and damson fruit backed by subtle oak influence and soft tannins.
Food match
Perfect with a smoky barbequed steak with patatas bravas (spicy tapas potatoes), or a chunk of Manchego cheese.
