Harvested by hand from vines with an average age of over 40 years,
in the county of Sonsierra in the heart of the Rioja Alta region.
VARIETIES : 100 % Viura.
The must undergoes low - temperature pellicular maceration with
the pomace for 24 hours in order to extract the maximum amount
of aromatic precursors. It is then clarified at cold temperatures before
undergoing alcoholic fermentation for a further 24 hours. When the
sugar concentration starts to fall, the wine is transferred to new barrels
of American oak, where it completes its alcoholic fermentation. It is
then aged on its lees, which are stirred twice per week over a period
of 3.5 months in order to keep them suspended. This wine does not
undergo malolactic fermentation, as our aim is to preserve the acidity
that gives it its characteristic freshness.
This subtle yet distinctive wine is an attractive pale yellow colour,
with bright lemon yellow hints. Its bouquet conveys the great
elegance and complexity that is given to the wine by its barrel -
aging on the lees.
The ideal accompaniment for cheese, poultry,
fish, puff - pastry and mixed vegetables.
The fruity tones of pear and pineapple
combine with those of white flowers and citrus,
harmonising perfectly with the hints of toast,
nuts, coconut and vanilla against a mouth -
watering background of pastries. In the mouth
it is silky and very voluminous, with a delicious
blend of white and citrus fruits and just the
right amount of acid to add freshness and
vivacity. The sweet, persistent finish leads to an
aftertaste filled with hints of fruit and toast.
Recent Medals & Awards
International Wine Challeng 2015. 2014 Vintage
AWC Vienna International Wine Challenge 2018. 2014 / 2017 Vintage
Decanter World Wine Awards 2015. 2014 Vintage
Corportion DOCa Rioja 2017 Vintage
Guía Peñin 2018. 2016 Vintage
Tim Atkin Master of Wine 2017. 2016 Vintage
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