Selected grapes from vineyards in the Rioja Alavesa. Vatting of destemmed grapes. Cold maceration prior to fermentation. Long temperature-controlled fermentation in stainless steel tanks.
At least 12 months in medium toast French oak barrels. It remained at least 12 months in bottle before release.
Bright, deep red colour. A marked body composed of very mature, elegant tannins; it is enveloping and very well balanced with a finish of dried fruits.
Ideal with grilled red or white meats, oily fish such as swordfish and mature cheeses.