Hand-picked 100% Tempranillo from over 60 year old vines from clay and lime soils: La Gloria, Carravaleseca, Puente Victoria and San Gregorio. Fermentation in small 15,000 litre stainless steel tanks at a temperature of 26-28°C and after a 10-15 day maceration, the malolactic fermentation took place. It was then transferred to French and American oak barrels for 12 months, completed by two years in bottle. Ruby red, clean and bright. Good aromatic intensity, notes of ripe red fruit on the nose over a very elegant balsamic background. Full bodied, polished and integrated tannins, ripe red fruit and liqueur nuances with a long lasting finish. Suitable for vegans. Production 6000 bottles.
Tim Atkin MW Rioja Report 2018 - 91 points
Guía Peñin 2016 - 91 points
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