D.O. Ca. Rioja (Alavesa)

ICONIC

COLOUR

Lovely deep dark cherry red colour.

NOSE

Ripe and concentrated fruit aromas, with mineral and spice traces, and notes of blackberry and blueberry jam wrapped in creamy oak and tones of toffee and café au lait.

PALATE

Concentrated and glycerine like in the center, well-balanced and fruit driven with fine tannins. Very long and expressive, leaving a clear impression of the character of the terroir.

FOOD PAIRING

Suggested for dishes such as marmitako, which is a traditional Basque stew prepared by fishermen and made with tuna, tomatoes and green peppers. It also goes well with lamb dishes, beef steak and grilled sea bream as well as with cheese.

TECHNICAL DATA

Varietals: 95% Tempranillo, 5% Garnacha.
Vine age: 40 years for Carranavaridas parcel (2ha.) and 25 years old for San Millan (0,7ha.)
Soil type: North-South orientation poor, calcareous-clay soils
Fermentation & Maceration Period: 26 days.

The harvest

The cycle began with a very rainy autumn. The winter was very cold and loaded with several snowfalls, which resulted in a late sprouting that marked the development of the entire vegetative cycle. Spring was also rainy giving way to a summer in which high temperatures came later than usual. The delay in the cycle was maintained until maturity, beginning the harvest of red grapes on October 15th. The fruit arrived at the winemaking cellar with good sanitary status and maturation. The grades were medium and the levels of acidity fairly balanced giving rise to wines with great potential both for early consumption and for ageing as well as storage.

Vinification

Most parcels are located in the foothills of Sierra Cantabria. In open, French oak casks with temperature control and use of carbonic snow. The grapes are thus kept at a controlled temperature, with long cold maceration to enhance polyphenol extraction. Fermented with full stalked grapes, “pigeage” carried out by hand daily. After the alcoholic fermentation, extraction carried out with care using vertical pneumatic presses; use of semi-toasted Sylvain, Orion and Radoux casks.