“Attractive, toasty-oak and red-plum and summer-berry aromas here with a very fresh, lithe and juicy feel that delivers a plush, fresh and long feel on the palate. The freshness here is impressive. Drink now.” James Suckling
Tempranillo, Garnacha and Graciano from old bush vines aged between 50 and 80 years, grown in Alto Najerilla, Sonsierra Riojana and Montes de Clavijo. This blend of landscapes produces a complex and intense red wine with freshness, depth and a powerful finish.
Tim Atkim 91
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Intense aromas of black fruit, blackberries and blueberries, with deep notes of fresh red fruit, along with creamy touches of coffee and a background of vanilla.
On the palate it is intense, round and silky with flavors of black and red forest fruits, vanilla and mineral chalky notes. A very long finish in which notes of black fruit and vanilla appear, where the texture of the calcareous soil can also be seen, which dries our mouth a little in the mid-palate.
A reserva that finds its perfect partner in red meat stews, venison in sauce, steak tartar or a good Iberian ham.
Calcareous silt of degrading origin from bedrock composed of calcareous sandstones for the tempranillo. Ferrous sands soils with gypsum veins for the garnacha and colluvial origin clayey sand soils for our Graciano.
Manual harvest, the Tempranillo and Graciano are destemmed and the Garnacha is fermented with stems. Fermentation is carried out by indigenous yeasts in wooden vats where punches are made to delicately wet the hat. Light pressing and subsequent malolactic fermentation in concrete tanks and oak. After malolactic fermentation, the different varieties are assembled and aged together.
AGEING: 18 months in French oak barrels and 2 months in a 4000L oak vats with subsequent aging in the bottle for a minimum of 20 months.
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