La Rioja

De-stemming was followed by a pre-fermentation cold soak of 24-48 hours. Alcoholic fermentation began spontaneously in the 12,000 litre stainless steel vats at a temperature of 26-28‰C. There followed a post-fermentation maceration with pumping...

Stylish, bright ruby red and very intense in colour. Highly aromatic on the nose with hints of red and black autumn fruit aromas along with some toasted and spicy notes of sweet bourbon character. Full and meaty in the palate with great depth and a fine,...