D.O.Ca Rioja (Spain)
Wine making process
Grapes selected for their balance between freshness, structure and ripeness. Hand harvested then fermented at 82ºF with 20 days maceration and gentle pumping over 4-5 times daily. Malolactic fermentation in concrete tanks and ageing in French and American oak barrels for 12-14 months. Settling in concrete tanks.
A blend of various varieties (Tempranillo and Garnacha) grown in the villages of Baños de Ebro (Rioja Alavesa), San Asensio and Medrano (Rioja Alta). The old bush vines are low yielding, in well exposed sites with a mix of chalky and ferrous clay soils. The blend makes an elegant, medium bodied vibrant wine.
Deep intense rich garnet colour.
Rich aromas of stewed fruits, dried prune, cinnamon, candied strawberries intermingled with toasty, smoky oak aromas.
A fresh acidity with deep toasty oak flavours well integrated with ripe fruit. Easy drinking.
Type of Wine
Barrel: 12 months, 70% French 30% American oak barrels.
Bottle: 6 months.
Perfect with pork red meat and game dishes.