The Story
VINIFICATION
Following selection of 100 percent Tempranillo grapes, which are then destemmed and crushed, the must is fermented in stainless steel deposits at 28º C for eight days, followed by a short maceration of four days.
THE AGEING
The new wine is aged in French and American oak for 8 months, rounding off the aging period in the bottle.
TASTING NOTES
Colour: Deep purplish red.
Nose: Explosion of primary arom...
Wine Information
THE HARVEST
In general, the 2008 vintage can be characterized as irregular in terms of production yields but excellent in terms of the quality of the fruit. Some areas noticed an increase in production while others in Rioja Alavesa didn’t reach 6,000 kilos per hectare. September was an excellent month for the final ripening and the harvest was delayed 10 days compared to previous years. The entire harvest of the white varieties, including t...
