VINEYARDS: This tenth edition is the result of a selection made in a 30 year-old vineyard located in Lanciego (Rioja Alavesa) and a 15 year-old vineyard in Briones (Rioja Alta). Given the fact that this wine is selected hedonistically, once the alcoholic fermentation has finished, each vintage may come from a different location.
WINEMAKING: Alcoholic fermentation in stainless steel tanks at a temperature below 25ºC in order to maintain aromatic potential and maximize colour extraction. Micro-oxygenation and lees-stirring were carried out in vat number 12 in the period between alcoholic fermentation and malolactic fermentation, in order to stabilise the aromatic and phenolic compounds and achieve greater volume on the palate, softening the tannins.
Twelve months ageing in barrels: 70% new American oak sourced in the Appalachians and 30% new French oak from the forests of Chateauroux and Loches. The extra-fine grained wood was selected and dried naturally for 36 months to obtain fine and elegant oak that integrates perfectly with the wine. Very careful ageing aimed at maintaining the intense fruit, adding the necessary aromatic complexity and refining the tannins.
TASTING NOTES: Deep, very intense garnet red. Intense aromas of cranberries, very ripe red fruit, prunes and dried apricots. Liqueur-like notes, along with vanilla, cinnamon and resin. Structured, broad and flavourful on the palate.