INTENSE AND COMPLEX
Located in the Sonsierra region, at the heart of Rioja Alta.
Pellicular maceration of the must with the skins for 24 hours, to ensure the maximum extraction of aromas. Cold debourbage for 24 hours. Fermentation in stainless steel tanks at a controlled temperature of 16ºC. After two days of fermentation (at an approximate density of 1.060g/l) the must is transferred to new French barrels, where fermentation takes place. The wine stays in the barrel for about 3 months, with a daily bâtonnage.
Straw-coloured yellow with lemony hues. Intense aroma of mature fruit with toasted oak notes. Wide in the mouth, buttery and crisp. Its very well assembled toasty notes stand out. Long and persistent.
- Silver Medal, International Wine Challenge 2015
- Silver Medal, AWC Vienna International Wine Challenge 2015
- 88 points, Guía Peñín 2018
- 90 points, Tim Atkin, Master of Wine 2018