Crianza

Slightly warm year, with accumulated rainfall slightly above the historical average. After the beginning of the year alternated cold and humid periods with dry and warm ones, a warm and humid interval began at budbreak and lasted until the beginning of June. From then on, dry and warm weather prevailed, with storms and occasional showers in mid-July and August. The months from September to November tended to be cool and dry, allowing the harvest date to be modulated according to the ripeness of the grapes.

Mostly clayey-limestone. Plots in Rioja Alta with ferrous subsoil and more limestone in Rioja Alavesa.

Selection of small plots from Rioja Alta and Rioja Alavesa. Low yields from old vines harvested by hand.

The grapes are hand-picked, prioritising the order of harvesting according to the ripeness of each selection or area of each village.

The bunches are carefully destemmed for alcoholic fermentation in stainless steel tanks at a controlled temperature. Maceration with the skins lasts up to 20 days in order to extract colour, aromas and density in the mouth. Malolactic fermentation is completed in new barrels and stainless steel tanks, depending on the plots and areas of origin. When finished, the wines rest in barrels and are racked every 6 months.

12 months in French (60%) and American (40%) oak barrels. The barrels are distributed between 25% new oak, 25% with two wines, and the other 50% with a maximum of three to four wines.

Minimum 1 year of bottle storage in the winery prior to release.