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:
100% Tempranillo, picked, for the most part, from our own vineyards in the Rioja Alta (Cenicero).
YIELD PER HECTARE :
40 Hl./Ha.
VINIFICATION :
Alcoholic fermentation took place in stainless steel vats with up to 25 days’ maceration and frequent pumping over in search of the balance between fruit and extract.
AGEING :
16 months in new 225-litre American-oak casks (Quercus Alba). Rounded off afterwards in the bottle for a further three years before release for sale.
TASTING NOTES :
Deep ruby-red colour tinged with orange around the rim, revealing its age. Round and velvety on the palate. It invades the palate with persistent notes of red-berry fruit and vanilla nuances from the oak. Soft tannins and good acidity guaranteeing its continued good evolution in the cellar.
FOOD PAIRING :
Good match for red meat, game, duck confit, and roast veal or gammon. 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:
100% Tempranillo, picked, for the most part, from our own vineyards in the Rioja Alta (Cenicero).
YIELD PER HECTARE :
40 Hl./Ha.
VINIFICATION :
Alcoholic fermentation took place in stainless steel vats with up to 25 days’ maceration and frequent pumping over in search of the balance between fruit and extract.
AGEING :
16 months in new 225-litre American-oak casks (Quercus Alba). Rounded off afterwards in the bottle for a further three years before release for sale.
TASTING NOTES :
Deep ruby-red colour tinged with orange around the rim, revealing its age. Round and velvety on the palate. It invades the palate with persistent notes of red-berry fruit and vanilla nuances from the oak. Soft tannins and good acidity guaranteeing its continued good evolution in the cellar.
FOOD PAIRING :
Good match for red meat, game, duck confit, and roast veal or gammon. Best served at 16-18ºC (60.8-64.4ºF).
