A selection of vines in Briones, Rioja Alta which are 15–20 years old on average, grown in mainly ferrous-clay soils. HARVEST Hand picked. All the grapes are placed in a cold room for 36 hours before being processed on the sorting table. The grape harvest began in early October. VINIFICATION After mild crushing, the grapes are fed by gravity into small French oak vats where they ferment and are left to macerate for 20 days in contact with the skins at a controlled temperature of 28 °C with light pumpovers. MALOLACTIC FERMENTATION In small French oak vats. AGEING Aged for 16 months in French and American oak barrels, with periodic rackings, followed by at least 6 months in the bottle-ageing hall. THE BOTTLE Our bottle is inspired in an original eighteenth-century bottle that is on exhibit at the Vivanco Museum of the Culture of Wine.

Bright cherry-red

Intense aromas of fresh, ripe, red fruit, with spicy and liquorice notes, accompanied by elegant toasty and smoky hints

Fresh and sweet in the mouth, with a very well-balanced, persistent and elegant mouthfeel

Bodegas Vivanco, Rioja