A great wine springing from the vineyard thanks to the quality of the grapes
Tempranillo 90%, Garnacha 5%, Mazuelo and Graciano 5%
Fermentation and maceration lasted for a total of 19 days and were performed in stainless steel vats at a controlled temperature of 28ºC. Later on, the wine was racked into new Allier oak 225-litre casks where the malolactic fermentation took place, followed by a stay on lees for a little over two months, with regular batonnage.
By the end of that winter, the wine was already being racked into new oak barrels, where it remained for a further six months. After these, the rest of the oak ageing up to the total 27 months was done in different barrels, Allier and Missouri, all with medium toast, and with different ages spanning from brand new to 5 years. After fining, the wine was bottled and stored in our bottle cellar for 45 months, before it started to be released. 2010 was a great year when considering the quality level of grapes in our estate. It is essentially this which has allowed us to develop this wine’s structure over time.
This wine shows a deep red colour with shades of ruby on the rim of the glass. To the nose, at the time of release, it revealed a delicate balance between ripe red berry aromas and those of spices and smokiness. Over time, bouquet has grown more complex, showing aromas of leather, coffee beans and raisins. Mouthfeel is as firm, elegant and smooth as one should expect from a Rioja Gran Reserva, with a surprisingly long and fresh finish.