Traditional Rioja here that lends itself to food and thought.

A selection of grapes from vineyards in the Rioja Alta and the Rioja Alavesa, planted in very poor calcareous soils of a clay loam texture. The vines are grown mainly using a traditional goblet-pruned system. The wine fermentation and maceration process is carried out during 15 days in stainless steel vats, with a daily pumping over routine for the optimum extraction of colour and tannins. The wine is matured for 12 months, in American oak (60%) and French oak (40%).

The colour is a bright cherry with aromas of vanilla, cocoa, coffee, red fruits and liquorice on the nose. A broad and elegant wine with soft tannins, the aftertaste is tasty, clean and very pleasant. A perfect match for tapas, cured ham, demi-cured cheeses, roasted lamb and barbecued meats."

The production is located in Elciego (Rioja Alavesa). The soil is chalky-clay. Gobelet and trellis-trained vine growing systems. Fermented for 15 days in stainless steel tanks with daily pumping-over. 12 months in oak barrels plus 12 more months in the bottle.