The prestige of a privileged land devoted to wine for more than two thousand years.
Rioja was the first Designation of Origin in Spain to earn Calificada status. This was in 1991.
A rigorous and effective control system makes Rioja synonymous with the highest quality.
Three production zones, each with a distinct personality: Rioja Alavesa, Rioja Alta and Rioja Orient
Certain to leave a mark on you. Wine is the connecting theme of all our routes.
Delve into the heart of our wines by knowing the history of our municipalities.
We tell you our stories and those of our wines.
Height of the vineyards: 510-550 mSowing: 1912 (Corral del Sordo), 1934 and 1948Varieties: 85% tempranillo 15% garnachaYield per Hectare: 1.500 Kg.
Grape Harvest: Second week of November in boxes of 12kg each that are placed in a closed lake of cement by an electric wheelbarrow.
Fermentation: Carbonic maceration.
Pre-fermentation cold maceration: 14 days, 6 pumping over and 3 delestages.
All the thin lees were added.
Racking: by gravity with the thin lees, transferred with the freight elevator to the bench of oak barrels (Quercus Petraea de Allier). During 60 months the wine remains in the same barrel, where it finishes the alcoholic fermentation and it does the malolactic fermentation. No pump mechanisms are used, just by gravity. The barrels are moved by spinning the in the bench every 15 days to hang the lees. The wine only had contact with the oxygen through the staves, so the SO2 incorporated is negligible.
Bottling: 6th and 7th July 2013: descending waning moon. No stabilisation or filtration processes used.
Sealing: natural cork, vacuum sealing first.
ABV: 14.5%, serving temperature: between 16ºC and 18ºC.
Tasting: ripe tannins, sweet spices, good acidity, cherry, liquorice, deep, persistent and balanced.Long finish.
JESUS FERNANDO GOMEZ-CRUZADO on social networks
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