Reserva

The grapes come from old vineyards in Rioja Alta and Rioja Alavesa, with predominantly clay-limestone soils; in Rioja Alta, the subsoil contains iron, while in Rioja Alavesa it is calcareous. The grapes are hand-harvested at yields below 5,000 kg/ha. After temperature-controlled fermentation and extended skin contact, the wine undergoes malolactic fermentation partly in oak and partly in stainless steel. It then matures for 20 months in French barriques, half new and half one- and two-year-old, with racking every five months, followed by at least two years in bottle. It shows dark fruit, vanilla, cocoa and spice notes, along with full body and soft, integrating tannins.