Provenance: Vineyards around Laguardia, in the heart of the Rioja Alavesa. Designations of Origin and Control Board Rioja. Spain.
Harvest: Hand picked.
Alcohol content: 13,5%/Vol.
Vinification: Alcoholic fermentation carried out at 29º C in stainless steel fermentation tanks using native yeast. Complete malolactic fermentation with its lees.
Maceration: Maceration for 21 days in stainless steel vats.
Oak: In American oak barrel for eithteen months.
Aging in bottle: For six months.
Tasting Notes: Red cherry color, of medium intensity, clean and shining, iodado border tiles, wide and attractive strip. Discrete aromas of forest red fruits with liquorice, Something of smoked and coffee roasting. It needs time to unfold. Acidity-alcoholic well balanced, long. Predominance of the barrel on the fruit. Aftertaste with coffee roasting memories.
Food pairing: Elaborated red meats, with species and of strong flavors, like chuletón of calf, back with peppers, rioja snails or with manchego cheese very cured.