Gran Reserva

Abundant rainfall, especially before bud break, led to a good start to the phenological cycle with sufficient water reserves. In September, in the middle of ripening, there was a general rise in temperatures and sunshine, which ensured complete and balanced ripening, giving rise to musts rich in sugars and polyphenolic structure.

Mainly clayey-calcareous, of shallow depth and very poor.

Special selection of old vines from Rioja Alta and Rioja Alavesa, aged between 65 and 85 years old. Very low yields of between 3,000 and 4,500 kg/ha.due to the age and limited vigour of the vines. Produced mainly with Tempranillo grapes from vineyards planted at different altitudes in Cenicero, Elciego and Laguardia. This vintage is blended with small quantities of red Garnacha and Graciano grapes. The red Garnacha grapes come exclusively from vineyards in Rioja Alta, located in Cenicero and Nájera, allowing us to achieve finesse, freshness as well as structure. The Graciano is mostly harvested in Elciego, where we obtain the unique character of delicacy, “grace”, liveliness and colour.

Late harvest in october. Plot by plot, entirely by hand.

Bunches destemmed with maximum care. Alcoholic fermentation at a controlled temperature. Maceration with skins extended for up to 30 days, to extract colour, flavours and tannic structure. Malolactic fermentation in new French oak barrels or in stainless steel tanks, subject to the batches of wine. Once malolactic fermentation is complete, all the wines are transferred to barrels, and racked every 6 months.

24 to 26 months, depending on the origin of the vines and the types of barrel. New French oak barrels and second wine barrels.

4 year minimum before release.