The elaboration process applied to red Graciano is repeated in Altos de Rioja Pigeage red wine. However, what does matter is that Tempranillo identity, which represents 90% in this wine, dominates with its fruit impact over the complexity that 10% Graciano provides. It comes from old vineyards, a little older than 80 years, which are found in Rioja Alavesa highest areas, on the slopes of the Sierra Cantabria, in Laguardia, Elvillar and Kripan towns, the Rioja Alavesa heart of the best ‘earthy taste’.
It is manually harvested, cluster by cluster, with later careful table selection, where the grape has its stems removed and is poured into small 2,000-litre deposits. The product is subjected to a 4-day pre-fermentative cold maceration at 8°C, after which it undergoes alcoholic fermentation with rigorous temperature controls between 25-30°C. During this period and from the very first day, stirring is carried out 3 times per day for the grape juice to contact with the skins in a delicate way without abrupt skins damage. The malolactic fermentation is performed in new 85% French and 20% American oak barrels, both selected from the best barrels. During this period, the lees are periodically suspended by “batonage” technique, aging for 15 months in oak with periodic stirring every 5 months.
The result is the combination is new oak creamy toasted notes, Tempranillo fruity complexity and Graciano bramble fruity nuances. Finally additional leather and tobacco fine reduction notes make presence.