A manual selection of grapes from la Rioja Alta at their optimum point of ripeness. Once in the winery, the grapes were cold macerated for 6 – 8 hours to create more structure and flavour to the finished wine. The grapes are then lightly pressed and the juice transferred to new american oak casks for fermentation for between 15 and 20 days at cellar temperature, between 16 and 20ºC. The young wine remains on its lees which are periodically stirred through the wine so that they hang in suspension. The wine is regularly tasted to assess its flavour evolution, until we decide on the optimum moment to rack it and bottle it.
Soft pale yellow with greenish gold reminiscences.
Elegant attractive while aromatic intensity. White fruits like pineapple, pear and apple and banana are present in perfect balance with the aromas from the American barrel like coconut, vanilla and nuts. On the palate it leaves a sweet aftertaste that urges us to continue drinking.
Ideal companion for both fish and meat and above all it is a perfect wine for tasting by itself.