This red wine is made from the winery’s best-quality vines following rigorous selection of the grapes.
Viticulture: Rioja Alta.
Yield: 4.000 kg/ha.
Vinification: After rigorous selection of the grapes, the must is fermented in stainless steel tanks for 10 days. Once the wine has undergone malolactic fermentation, it is deposited in new barrels of fine-grained French oak, half lightly toasted and half medium toasted, and stirred with its lees each week. Finally, the wine rests in the same barrels for 12 months, and in the bottle for a minimum of 6 months, before it is put on the market.
Recommended food: To savour and enjoy the nuances of this wine, we recommend that you accompany it with red, roast or stewed meats. It also goes well with game birds like partridge or pheasant. It is a fantastic companion to cold meats and blue or cured cheeses.