Viticulture

Old vines in vase from Rioja Alvavesa, subzone of Sonsierra and Alto Najerilla, where varieties of different types of soils are mixed between clay-carcareous and more ferrous soils, with different microclimates.

Vinification

Destemmed, without crushing, cold pre-fermentation maceration for 5 days. Alcoholic fermentation for 10 days at controlled temperature.

Subsequent malolactic fermentation in concrete.

Food Match

This wine will pair excellently with meat dishes, such as beef chop, as well as sausages and all types of stews and cheeses.