Denominación de Origen: D.O.Ca Rioja Area: Rioja Alta Grape varieties: 100% Graciano Viticulture: Practically all the graciano (indigenous to the D.O.C. Rioja) that the bodega cultivates, is used to make this wine. Old vines with low yields and late phenolic ripeness means that harvesting takes place some time in the first half of October – when the phenolic and aromatic characteristics are at their optimum - to ensure stabilisation during its time in barrel. Winemaking: Follows the traditional method, with de-stemmed grapes. Fermentation takes place naturally at controlled temperatures (not exceeding 28-29ºC), working the “mass” at the bottom of the tank to extract all the potential of the vine and then later stabilise and fine-tune it during the ageing. Ageing: On completing the malolactic fermentation, the wine is devatted, clarified and filtered and transferred to new French and American oak barrels, where it remains for 12 to 14 months. Thereafter it is bottled and moved to the bottle ageing cellar for a minimum of 10 months in order to attain equilibrium, before being released to the market. Tasting note: Pretty deep cherry red with faint violet tints, and balanced, lively and fruity aroma true to its variety – black and red fruit, wild berries, and of course flavours coming from the oak – herbal, spiced. Attains a good “ripeness” and an aromatic and phenolic balance that can be well appreciated for its harmony and roundedness. Vigorous and firm on the palate, with soft, well-structured tannins, fleshy, rounded, penetrating, with a long, powerful yet gentle finish. Food pairing: A perfect accompaniment to red meats and cheeses. Serving temperature: 15-17ºC
Denominación de Origen: D.O.Ca Rioja Area: Rioja Alta Grape varieties: 90% Tempranillo, 10% Graciano Viticulture: Using our oldest vineyards, our experience, and trying to marry the best characteristics of our red varieties, we carefully select the grapes to be used for this wine. Hand-picked in the first fortnight of October. Winemaking: Follows the traditional method, with de-stemmed grapes. Fermentation takes place naturally at controlled temperatures, great care being taken to ensure that all the potential of the vineyard is extracted, and then stabilised and fine tuned during ageing. Ageing: The wine is moved to barrels after a short period of natural rest following malolactic fermentation, clarification and filtering. It sits in new French and American oak for a minimum of 20 months, and is then bottled and aged in our bottle cellar until it reaches the correct balance for release onto the market. Tasting note: Ruby red and with medium depth. After its barrel and bottle ageing, this wine reaches the desired balance and a fine bouquet, where both ripe fruit and spicy and herbal aromas can be appreciated. It is fleshy and broad on the palate, with a very expressive and elegant finish and a long, serene aftertaste. Food pairing: Particularly good with Iberian cold meats, cheeses, red meat and game. Serving temperature: 16-18ºC.
Bodegas Navajas is a family-owned winery in the village of Navarrete, Rioja Alta. Founded in 1918, each generation has been producing quality wines. The modern facilities include three ageing cellars for 10,000 barrels and a bottle ageing cellar for 200,000 bottles, both of which are equipped with the latest technology. What sets Navajas apart from many other Rioja producers is its attention to detail during every stage of the process, from monitoring the 150 ha of their growers vineyards in Rioja Alta, to hand-harvesting grapes and vinifying it in a new, state-of-the-art winery.