The harvest: The 2017 harvest in Rioja Alavesa was an exceptional one. High temperatures in early spring led to early sprouting and greater vegetative growth than usual. But frost towards the end of April caused extensive damage to many of the Rioja vineyards. The cold air mainly dropped to the valleys so our altitude protected our plants. The subsequent drought and high temperatures led to a smaller and earlier harvest than usual, which lasted from 20 September to 2 October, even though the usual date for starting to pick the grapes begins after 12 October. All the same, the quality achieved in the wines was exceptional, with plenty of color, structure and very sweet, ripe tannins.
Vinification: Following manual selection of bunches harvested from vines at least 60 years old, the grapes are pressed to obtain the must, which is cold macerated for six hours and then fermented in new French and American oak barrels for 17 days at 17ºC.
Ageing: Following fermentation, the wine is aged with its lees for three and a half months. Battonage is carried out regularly during that period. This wine is fined with isinglass and bentonite.
This wine pairs well with most types of seafood and shellfish, white meats, salads, risottos as well as mild cheeses and nuts.