Selection of grapes from vineyards in Rioja Alavesa and Rioja Alta, planted in calcareous soils with a very poor clay-loam texture. The fermentation and maceration process of the wine takes place for 15 days in stainless steel tanks, with daily pumping over for optimal extraction of color and tannins. After this, it goes into barrels where it remains for 12 months in 225-liter American oak barrels. Once the aging process is finished, the wine is bottled when it has acquired complexity and roundness.
In the glass it has a bright cherry-colored core. Aromas of great finesse (vanilla, coconut, roasted notes) combines with notes of ripe red fruits and licorice. In the mouth it is broad and elegant, with a clean, persistent aftertaste, and a long finish. It pairs very well with appetizers, a wide variety of tapas, small game meats and young cheeses.