Tempranillo (89%) from vines over 60 years old planted in Briñas, Rodezno and Villalba, and Graciano (11%) from our Montecillo vineyard in the municipality of Fuenmayor.
The grapes were collected in boxes and transported to the winery in refrigerated vehicles to preserve all their integrity. After destemming and light crushing, the grapes were put in tanks where they underwent alcoholic fermentation for 17 days. Batches were selected and allowed to complete malolactic fermentation naturally over 75 days. In June 2012, the wine was transferred to four-and-a-half-year-old American oak barrels (made in-house), where it stayed until March 2015. During aging, the wine was racked eight times using traditional barrel-to- barrel methods. The final blend was bottled in November 2016.
In 1895, five enterprising families in Rioja Alta came together to form a company which would take local Spanish winemaking to an altogether higher level. Responding to the phylloxera crisis in Bordeaux, the families realised that, by banding together, they could offer a commercially viable way of filling the gap in supply of complex, well-structured red wines, based at a bodega in Haro’s Barrio de la Estación - the station quarter, which made export by rail fast and efficient.
Over the following decades, the Sociedad Vinícola de La Rioja Alta established and maintained the characteristics of what have become classic Riojas- particularly bright fruit and long oak ageing. Gradually, the company took control of every aspect of winemaking, not only controlling the winemaking and maturation but acquiring their own cooperage and bottling facility and, by the 1970s, instead of buying the bulk of their grapes from small growers, vinifying their own fruit.
Main courses, all kinds of meats, stews and desserts with couverture chocolate. Ideal as an after-dinner drink.