VARIETIES

90% Tempranillo, 10% Viura.

FERMENTATION

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 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 commercialised.

TASTING NOTES

Purplish colour of medium intensity, clean and bright. Fruity aromas with reminiscences of banana and red fruit. In the mouth it is smooth and refined, with a tasty palate and very easy to drink.

PRESENTATION

Case of 12 75 cl. Bottles.

Case of 6 75 cl. Bottles.

SERVING TEMPERATURE

Between 14-15ºC aprox.