The grapes for the production of Cune Reserva come from the company’s Caballeros, Santo Tomás and Sarnamoros estates, all located in Rioja Alta in the towns of Rodezno, Villalba and Haro.
Alcoholic fermentation takes place at a controlled temperature in 20,000 kg stainless steel tanks where we alternate different types of remontage (traditional and pump), delestage and pigeage. After fermentation, the wine undergoes heat maceration and remains in the vat for approximately 18 months. Then, after malolactic fermentation, the wine is aged in French oak barrels (partly new) and American barrels. The process continues for 24 months, during which the wine evolves, adopting the characteristic notes of the two types of wood. Following natural clarification, the second phase of ageing and balancing takes place. The wine remains in the bottle in our cellars for a minimum of 12 months before being released on the market.
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