The Story
VINIFICATION
This wine was fermented under constant temperature control at 28º C and must pumped over on a daily basis for 16 days. Devatted using gravity, it then underwent natural malolactic fermentation after three weeks.
THE AGEING
The wine was aged for 24 months in American and French oak barrels, two to three years old and with a medium toast. The wine was racked every seven months. After the final racking, the wine was clarifie...
Wine Information
THE HARVEST
A hot, dry summer with temperatures reaching 35º C induced alcoholic ripening faster than usual. However, phenolic ripening did not proceed at the same rate. By mid September, with approximately 5 percent of the harvest underway, Rioja saw some rain, which helped ease the stress on the vines and balanced alcoholic and phenolic ripening levels. The rest of the harvest was completed on dry sunny days, with grapes ripening to their...
