Production
The fruit is harvested in early October from vineyards in Rioja Alta, around the town of Haro. 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
Ripe plum and cherry on the nose, the palate is smooth with black fruit flavours and some gentle oak spice. Medium-bodied and approachable.
Food match
Perfect with a smoky barbequed steak with patatas bravas (spicy tapas potatoes), or a chunk of Manchego cheese.
