Vine health was excellent in 2010. Despite an irregular winter and an unusually warm spring, the cool and dry conditions in September and October allowed for a good evolution of phenolic maturity that brought accumulation of colour and aromas in the skins. The 2010 harvest was a model in terms of color and alcohol levels, allowing for wines of great elegance and with plenty of fruit expression.
Winemaking and aging
Upon entering the bodega, the bunches are selected by Luis Cañas himself before being destemmed so the individual berries can be sorted based on their weight. They later undergo fermentation and maceration in stainless steel tanks for 8 days obtaining better color extraction as well as much more complex and tannic wines, suitable for prolonged aging. The result is a wine that portrays the essence of a classic Rioja.
After its primary fermentation, the wine is placed in barrels where it undergoes malolactic fermentation and is aged for a total of 24 months in French and American oak barrels. It is then bottled and aged for a total of 36 months.
50 years old vines
Total acidity: 4.5 g./ l. Volatile acidity: 0.66 g./ l. PH: 3.67 Free SO2: 27 mg./l. Reducing sugars: 1.3 g./ l.
Suitable for pairing with a long, copious meal where it can accommodate braised vegetables, cold cuts, peppers stuffed with hake and shrimp, mushroom omelettes, cod Rioja style, both red and white meat... and so on.