VINTAGE 2004 :
Harvest ranked as EXCELLENT. The winter saw lots of snow and rainfall, continuing into the spring. A cycle of good weather with cooler nights began on 11 August, contributing to excellent ripening. The harvest started on 15 September in the Rioja Baja, reaching the Rioja Alta in mid October and ending on 9 November.
VARIETY:
80% Tempranillo, 10% Graciano and 10% Garnacha Tinta. The grapes were selected from old vines from our best growers in the Rioja Alavesa.
YIELD PER HECTARE :
28 Hl./Ha.
VINIFICATION :
The grapes were picked into 350 kg crates in order to conserve them intact until arrival in the winery, where they were sorted on a sorting table. Alcoholic fermentation took place with indigenous yeasts in 5,000-litre stainless steel tanks with daily pumping over and long maceration. Malolactic fermentation took place in new Allier French-oak casks.
AGEING :
We have selected various types of barrels with oak from different sources, with different levels of toasting and from different cooperages, which undoubtedly has contributed to the complexity of the wine. The total period of cask ageing was 20 months. The wine was not filtered and was bottled and left to mature for a further two years before release for sale.
TASTING NOTES :
Intense black-cherry colour. On the nose black and red-berry fruit, figs, plums, liquorice, chocolate and spices. Among the secondary aromas hints of leather, coffee and truffles also appear. Good body, velvety, with firm, rounded tannins. Powerful, complex with a long aftertaste with hints of walnuts, pepper and even red meat.
FOOD PAIRING :
Goes well with game, duck magret, pigeon, and of course all red meat. Best served at 16-18ºC (60.8-64.4ºF).
Harvest ranked as EXCELLENT. The winter saw lots of snow and rainfall, continuing into the spring. A cycle of good weather with cooler nights began on 11 August, contributing to excellent ripening. The harvest started on 15 September in the Rioja Baja, reaching the Rioja Alta in mid October and ending on 9 November.
VARIETY:
80% Tempranillo, 10% Graciano and 10% Garnacha Tinta. The grapes were selected from old vines from our best growers in the Rioja Alavesa.
YIELD PER HECTARE :
28 Hl./Ha.
VINIFICATION :
The grapes were picked into 350 kg crates in order to conserve them intact until arrival in the winery, where they were sorted on a sorting table. Alcoholic fermentation took place with indigenous yeasts in 5,000-litre stainless steel tanks with daily pumping over and long maceration. Malolactic fermentation took place in new Allier French-oak casks.
AGEING :
We have selected various types of barrels with oak from different sources, with different levels of toasting and from different cooperages, which undoubtedly has contributed to the complexity of the wine. The total period of cask ageing was 20 months. The wine was not filtered and was bottled and left to mature for a further two years before release for sale.
TASTING NOTES :
Intense black-cherry colour. On the nose black and red-berry fruit, figs, plums, liquorice, chocolate and spices. Among the secondary aromas hints of leather, coffee and truffles also appear. Good body, velvety, with firm, rounded tannins. Powerful, complex with a long aftertaste with hints of walnuts, pepper and even red meat.
FOOD PAIRING :
Goes well with game, duck magret, pigeon, and of course all red meat. Best served at 16-18ºC (60.8-64.4ºF).
