Grapes from Rioja Alta, Rioja Media, and Rioja Alavesa. Fermentation between 20 and 26ºC to preserve varietal aromas. Daily pumping over during the 18-day maceration. A third of the wine underwent malolactic fermentation in new French and American oak barrels.
Aging for between 14 and 16 months in American oak barrels, with periodic racking. After clarification and bottling, it remains in the bottle for a minimum of six months.
On the palate, it shows excellent structure, which promises great longevity. It is smooth and round at first taste, with a long aftertaste.
Dark red with high intensity and cherry notes. Fruity aromas precede the spicy ones, and with time, it develops greater aromatic complexity, like the great vintages of Rioja.
On the palate, it shows excellent structure, which promises great longevity. It is smooth and round at first taste, with a long aftertaste.