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Wine Description
The Story
Fermentation always starts naturally and spontaneously. The grapes will always ferment in wooden vats with indigenous yeasts and no temperature control. Maceration times can vary, up to two or three weeks. The total time that this wine spends in oak is 24 months, of which 18 are spent in new French-oak casks and the rest in oak vats. After ageing there is light fining of the wine using fresh egg whites.
Vintage 2010
RIOJA 2010 – Excellent Vintage
The Rioja Control Board has officially rated the 2010 vintage ‘Excellent’. This is the result of a strict rating process involving testing and tasting more than four thousand samples of the 284.29 million litres of wine made in this vintage. This result confirms the high expectations prompted by the high quality of the grapes picked during harvest and subsequent winemaking process, pointing to the possibility ...