100% Tempranillo selected from plants which are over 50 years old in unirrigated vineyards.
Processed with the traditional method of the Rioja Alavesa, carbonic maceration. Fermentation is performed in temperature-controlled stainless steel tanks. Vatting lasts approximately 11-15 days, during which time the lees are pumped over the cap on a daily basis to bring the must into contact with the grape skins and so that the wine begins to define its own personality. Devatting is performed at just the right moment in order to obtain a balanced wine. This wine remains in the tank and bottle until the time comes for it to be released onto the market.
Intense purplish colour, clean and bright. Very intense fruity aromas that remind one of liquorice, banana, blackberries and raspberries. Smooth, fresh and balanced on the palate with a long and intense aftertaste.
Case of 12 75 cl. Bottles.
Case of 6 75 cl. Bottles.
Between 14-15ºC approx.