VINEYARDS AND YIELDS
Selection of parcels from 15-25 year-old vineyards, located in Rioja Alta and Rioja
Alavesa. Controlled yields of 45HL/HA on average. (6.500kgs/ha)
Mainly clay and limestone. Some parcels in Rioja Alta with ferrous subsoil.
Mild, Atlantic climate with marked seasons.
100% manual, parcel by parcel.
The grapes are de-stemmed and crushed. Alcoholic fermentation at controlled
temperatures starting off at 10ºC to reach 28ºC. Prolonged skin-contact
maceration up to 21 days. Malolactic fermentation in stainless-steel tanks. Once
this process has finalised, the wines are put into barrels for ageing with racking
every six months.
TOTAL TIME IN BARREL
12 months in French (60%) and American (40%) oak barrels. 2-3 years average