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ORIGIN OF THE VINEYARDS: Rioja Alavesa: Laguardia, at 550 metres above sea level. Rioja Alta: Fuenmayor, a 405 metres above sea level. The soil is predominantly clay, calcareous and very stony.
GRAPES: 90% Tempranillo variety of 55 years of age laid out in trellises and goblet mode.
VINEYARD YIELD: Due to their age, the yield of these vines never exceeds 3000kg/hectare.
HARVEST: The grapes are handpicked. Only those that are healthy and well-ripened are selected. They are brought to the wine cellar in boxes of 20kg and selected on the selection belt for their reception.
BARRELING: The barreling takes place in 28,000 liter stainless steel tanks.
FERMENTATION: Fermentation takes place with autochthonous yeasts at a controlled temperature of 30ºC; the grape juice is pumped over the grape skin layer on a daily basis and the grape skin is broken.
PRESSING: Soft and slow pressing in a pneumatic press.
MALOLACTIC FERMENTATION: The malolactic fermentation takes place after the alcoholic fermentation in new French oak barrels.
AGEING IN THE BARREL: The wine ages in new French oak barrels for 22 months.
RESULT: A wine made with love, hard work, science and art for the delight of the most exquisite palates. A unique wine with a very limited production.
PRESENTATIONS: Bottles 75 cl. Bordeaux Prestige and personalised bottles.
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