Grape variety: Tempranillo
Ideal temperature: 12 - 14º C
Winemaking process: The main features of the 2010 harvest were an intense winter and lower than normal rainfall for summer in Rioja, with the resulting harvest proving to be of good quality and with healthy grapes.
Made from grapes from the Rioja Alavesa, which once picked and sorted were fermented in stainless steel vats at a controlled temperature. When the desired colour and structure were obtained, the wine was racked off ready for malolactic fermentation. After racking manually the wine was stabilised naturally. After bottling the wine continues to evolve in the smooth elegance which characterises it.
Tasting stages: Wine with a cherry-red colour and medium depth, bright and attractive to look at.
Open aromas of great finesse, packed with fruitiness.
Pleasant in its attack, with body and balance. Fresh at first and warm and supple in the finish. Well integrated acidity. Excellent retronasal phase with hints of carbonic maceration. It will develop more powerful aromas with the passage of time.
Food pairing tips: Ideal with all kinds of dishes from white and blue fish, pulse stews, white and red meat, fresh and medium strength cheeses.