Production

Made from Tempranillo grapes cultivated on the hillside vineyards of Rioja Baja (now called Rioja Oriental). These vineyards are around 600 metres above sea level and have clay stone soil. 80% of the vines are trained using the trellis system and 20% are bush trained. The Tempranillo grapes are crushed and chilled for several hours before fermentation is started. Fermentation is temperature controlled and lasts for 15 days, with twice daily pumping over.

Tasting notes

Appealing black fruit aromas and hints of spice lead to juicy plum and bramble fruit characters on the palate. Fresh acidity balances ripe tannins on the finish.

Food match

Will go well with lamb and mint kebabs, or a hearty Spanish paella.