Viticulture and winemaking Located in the Rioja Alta and the Rioja Alavesa, the vineyard is grown mainly using a traditional goblet-pruned system on very poor calcareous soil with a clay loam texture. The fermentation and maceration process is carried out over 20 days in stainless steel vats. The daily pumping over routine allows an optimal extraction of colour and tannins. The aging process lasts for 24 months, including three rackings in 225 litre American and French oak barrels. The wine matures in the bottle for two years before it is released to the market. Tasting and wine pairing Classic ruby red with hints of a light brick red colour. Very complex and intense aroma, with fine scents of aging which are assembled perfectly: vanilla, spices and herbs. Very ripe fruit recollections appear. In the palate, it is a finely balanced wine, with a polished and elegant body, with a long and pleasant aftertaste. Matches especially well with roasted lamb, cutlets barbequed on vine shoots, fish in sauce recipes, as well as smoked and cured cheese. Excellent wine to accompany chocolate desserts.