The grapes are taken from two separate biodynamically farmed parcels in Rioja Alavesa. Both vineyards have limestone soils with white
sand which are of poor quality.
Harvested by hand in 10 kg boxes, the grapes are destemmed above wooden tanks to avoid any form of pumping. Fermentation occurs
naturally, with no external yeasts added. Only 40%-50% of the grapes aredestemmed, whereas the rest are fermented with stems. Each parcel is fermented separately to distinguish the differences in soil structure prior to blending. The wine is aged for 12-17 months in French oak barrels, duringwhich time malolactic fermentation occurs naturally. A very light filtrationis made prior to bottling.
The bouquet conveys earthy minerality, along with attractive notes of spice, floral and black fruit. On the palate it is well-balanced with elevated acidity and plenty of ripe, savory fruit.