The Story
VINIFICATION
The grapes were destemmed and crushed before undergoing a cold maceration at 6º C for 36 hours. Afterwards, the must and skins were placed in stainless steel deposits and fermented at a constant 25º C. Following fermentation, the wine was bled out and began malolactic fermentation naturally after a month.
THE AGEING
The wine was aged for 18 months in American and French oak barrels, one to three years old and with a mediu...
Wine Information
THE HARVEST
Vintage was 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 Tempranillo grapes selected for this wine were harvested by hand from bush vines situated b...
