They started picking in mid-October, manually and transported in refrigerated trucks to the winery. Alcoholic fermentation took place naturally. Malolactic concluded at the end of the year. In March, the selected wines were put in barrels to start ageing separately: the Tempranillo for 36 months with six manual rackings in American oak barrels averaging 4 years in age and the Garnacha for 30 months with five manual rackings in American oak barrels with two and three wines. The final blend took place after barrel ageing was completed. Pairing: Every kind of red meat, roast lamb, game, seasoned fish stews, tuna and sword fish, smoked and ripened cheese. Barbecues.

Medium-high intensity, garnetred with a cherry rim

The nose stands out for its fresh, spicy character, with hints of sweet cherries, redcurrants and ripe strawberries assembled with notes of black pepper, sweet liquorice, nutmeg, coffee, mocha and cinnamon

Intense and well-balanced in the mouth, with a soft freshness, nice structure, and delicately elegant tannins. Silky finish, with a good aftertaste, where sweet red fruit and balsamic notes give it a broad ending

La Rioja Alta, Rioja