Cherry red color with violet hues. On the nose, it shows a good balance between ripe fruit and fine oak woods. This balance is also evident in the mouth, with wood, alcohol and tannins, all very well combined with touches of spiced vanilla, coming from a delicate oak wood. It is long in the mouth with a notable retronasal effect.

Service: Serve at 18°C.

Food Pairing: Excellent with beef, lamb, game, pork, pasta in tomato sauce and vegetarian dishes.

Vineyards over 30 years old, located in Ábalos and San Vicente de la Sonsierra, Rioja Alta. Clay-calcareous soil.

Red | Still | 75cl | 15% ABV

Cellaring: Ready to drink now.

Vinification: After careful classification of the grape bunches on the selection table, they are destemmed and taken to the fermentation tank. There, they remain for several days in the maceration phase, before fermentation begins tumultuously in the liquid phase, which is found under the grape skins, which float on top. The automatic pumping over and double pissage immersion systems of each tank are responsible for submerging the floating paste to promote the extraction of tannins and the color of the grape skin. The entire fermentation process is thermally regulated to favor the survival of the yeast until the end of the fermentation process. Once fermentation is finished, the wine is extracted by gravity.