Made from Tempranillo from vineyards in the 3 sub-areas in Rioja with different soil types: Rioja Alta, Rioja alavesa and Rioja Oriental, northward-facing in the foothills of the Sierra de la Demanda
The destemmed grapes are macerated with their skins at an average temperature of 22 ºC. Once the maceration process has completed, the wine remains in contact with the grape skins for a further 7 days. Malolactic fermentation takes place in medium-toast American oak.
The wine is aged in American and French oak barrels for 12 months, with racking taking place every 4 months. The stabilised wine is then bottled where it continues to evolve.
Intensive cherry-red colour, with dark ruby highlights. On the nose aromas of fresh red fruits and spices with a hint of aniseed. Excellent depth on the palate, well-balanced, elegant and smooth
Rich casseroles and pasta dishes, roast poultry, beef, lamb, pork, cheese.