Vintage Description:

2010´s oenologic year was particularly dry, which favoured the advance of all phases of the growth cycle, including vintage. Production, as a result of weather, was limited compared to other years, but not affected the final quality of the grapes, which provided a suitable and balanced development, and were received in excellent health conditions. The Control Board of Rioja Appellation qualified this vintage as ”excellent".

Wine Making:

Grape selection by estates and maturation level in hand picked harvest, desteeming and not crushing. Vines grown in traditional vase. Maceration for 3 days previous to the fermentation at 12ºC in order to facilitate the full extraction of aromas. Fermentation at a controlled temperature of 24-26ºC for 5 to 7 days. After the fermentation there is another maceration for 10 days in order to complete the extraction of the poliphenols. Malolactic fermentation is done after devatting in new oak French barrel for two months. Afterwards the wine is aging in new oak French barrels for 8 months, being then rounded in the bottle for at least 12 months. This wine is only produced in extraordinary good vintages.