Rioja Reserva

The grapes were destemmed and underwent fermentation under controlled temperatures, with maceration limited to a maximum of 12 days to preserve freshness and elegance. The wine spent around 22 months in American oak barrels, followed by at least one year of bottle ageing before release to integrate its complexity and maintain the classic Rioja character.

The Tempranillo and Graciano grapes come from vines planted before the 1970s in Rioja Alavesa, rooted in the region’s best clay-limestone soils, which contribute freshness and aging potential. The 2020 growing season began with a warm, rainy autumn and a mild winter with adequate water reserves. Budburst occurred on 7 April under warm conditions, promoting rapid growth. A hailstorm on 16 June affected parts of Navaridas. Throughout summer, high disease pressure required vigilant vineyard management. Véraison began on 22 July, and harvest started selectively on 10 September under favorable conditions, yielding grapes with high color and sugar concentration.

Aged for approximately 22 months in American oak barrels, followed by a minimum of 12 months in bottle before release, in the traditional Rioja Reserva style.