70% Tempranillo, 15% Graciano, 10% Grenache and 5% Viura
The grapes are taken from four separate biodynamically farmedparcels in Rioja Alavesa. The soil structure ranges from limestone, to clay,
to sandy with rocky stones. The altitude of the vineyards varies between 350and 600 meters.
Harvested by hand, the grapes are destemmed directly above a wooden tanks to avoid any form of pumping. Each parcel is fermented
separately to distinguish the differences in soil structure prior to blending.
The wine is aged for at least one year and is equally divided between new oak barrels and those that are 2-3 years old, during which time malolactic fermentation occurs naturally. A very light filtration is made prior to bottling, which occurs at 12-14 months.
This vibrant red expresses floral, blackberry, mineral and smoke notes that mingle through the long finish. It is balanced with firm tannins and fresh acidity. The wine is best to drink from 2012 through 2020.