GRAPESMainly Viura with a small percentage of Garnacha blanca and Malvasía de Rioja.
SOILChalky clay and alluvial from the Rioja Alta.
HARVESTHarvested by hand into 200 kilo crates with selection of the clusters in the vineyard and transport to the winery in a refrigerated truck.
VINIFICATIONAfter light maceration of the skins with the must in the press, it is fermented in new, lightly toasted casks of French-oak from the Nevers district. Once alcoholic fermentation is complete it spends a further three months in the casks with lees stirring twice per week to keep its fine lees in suspension in the wine, protecting it from oxygen and giving the wine a smoother mouth-feel and harmony. Before bottling it is stabilised by cooling.
Bright, straw-yellow colour which does not give a sign of its time in the cask.
An open, complex nose in which you can find aromas of aromatic herbs such as fennel, citrus fruit (lime), stone fruit (peach) and slight toasted nuances.
A fresh wine on the palate with good acidity. Balanced and silky smooth with a very long aftertaste.