Reserva

GRAPE VARIETIES

Tempranillo, Graciano, Mazuelo

VITICULTURE

The grapes for this wine come from vineyards surrounding our cellar, planted over 30 years ago at around 400 metres above the sea level. The soils are a combination of clay and loam with pebbles, giving ripe, high-quality tannins for a long barrel ageing.

The lower layers have a good drainage, with cuts through which the roots penetrate in search of nutrients and water. This confers the wine with body and structure. These soils are excellent for quality wine growing as they accentuate the features of Tempranillo.

Separate vinification of the different cepages under a strict temperature monitoring using maceration and extraction techniques, according to each of the grape’s potential. Alcoholic fermentation for 10 days. Maceration in contact with the skin for 15 days at 18ºC. Fermentation temperature 28ºC. Malolactic fermentation in stainless-steel tanks after which the first coupage is racked in barrels.

Ageing is made two years in American oak barrels, followed by at least one years ageing in the bottle.

Bright, deep red cherry colour. The nose displays an array of aromas of very ripe fruit, toast toffee and vanilla. Unctuous, velvety and balanced on the palate, with a good, high-quality tannic structure.