Rioja Reserva

Grilled and baked scallop with red wine sauce and truffled liquid potato. Twice-cooked sea bass, sweet onion, apple and foie mousse and fine velouté. Roast breast of Mallard duck, crispy potato and borage flower. Soft cow's milk cheese and truffled Brie.

Grapes are sourced from our Ygay Estate: 300 hectares of vineyards surrounding the winery in the southernmost point of Rioja Alta with mainly calcareous-clay soils. Altitude ranges from 320 to 485 meters.

The wine is aged for 20 months in 225-litre American oak barrels.

Grapes are first de-stemmed and then fermented in temperature controlled stainless steel tanks for 8-10 days, with constant skin contact. During fermentation pumping over and punching down operations are regularly carried out. These processes ensure both effective and gentle color and aroma extraction. Afterwards the solid parts of the grapes are squashed in a vertical press. This is a gentle process that extracts color and ripe tannins from the grapes skin.

Our vineyards are our history, our uniqueness, our passion. Our wines are born in our Finca Ygay, a 300-hectare vineyard, located in the south of Rioja Alta, which surrounds our winery, allowing us to exhaustively control the quality of our wines from the moment they are born. Our team, led by María Vargas, with the help of a privileged climate, boundless care of the vineyard and resolute respect for the environment, achieves wines with enormous personality.