GRAPES
Viura, Garnacha blanca and Malvasía de Rioja.
SOIL
Calcareous clay and alluvial from the Rioja Alta sub zone.
VINIFICATION
After harvesting by hand, the grapes are taken to the winery in 200 kg crates by refrigerated lorry. After light maceration of the must with the skins in the press, fermentation takes place in wooden vats and new, lightly-toasted, French-oak casks made with wood from the Nevers region. Once the alcoholic fermentation is complete it remains in the casks for a further 3 months, with stirring of the fine lees twice per week to keep them in contact with the wine and protecting it from oxygen while providing a smooth mouth-feel and added complexity.
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