Production: the must is macere ten with the skin for hours. After slight pressing, the must is husked by refrigeration at 14° C. Then it fermented at a controlled temperature of 16° C in stainless steel tanks.
Colour: slightly golden.
Aroma: fruity, fresh and intense.
Palate:balanced, refreshing, good acidity, soft. Pleasant and persistent aftertaste.
Serve at temperature: 8-10°C / 46- 50° F
Observations: consume preferably in the first few years (2 years maximum).
The art of making great wine starts in the vineyards with the daily care of the vines. Careful selection of the fruit at harvest time, and its winemaking controlled process, followed by rest in barrels of noble wood and wine racks, deliver our well regarded wines. This is the same path our forefathers followed, now enhanced by leading edge technology.We harvest our own grapes from La Rioja Alta, as well as those from contracted vintners in the area. We always care about the quality of the fruit. The main grape variety used for our wines is Tempranillo, however; we also use Grenache and Mazuelo for red wines and Viura for whites.