Winemaking Process
Processed with the traditional method of the Rioja Alavesa, carbonic maceation. Fermentation is performed in temperature-controlled stainless steel tanks. Vatting lasts approximately 11-15 days, during which time the lees are pumped over on a daily basis to bring the must into contact with the grape skins and so that the wine begins to define its own personality. Devatting is performed at just the right moment in order to obtain a balanced wine. This wine remains in the tank and bottle until the time comes for it to be commercialised.
Tasting Note
Purplish colour of medium intensity, clean and bright. Fuity aromas with reminiscences of banana and red fruit. In the mouth it is smooth and refined, with a tasty palate and very easy to drink.
Pairing
Cold meat, grilled red meats, aperitif, beans and pulses, poultry.
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