RESERVA

WINE: Reserva red.

ARIETIES: 95% Tempranillo, 5% Mazuelo.

D.O.: Rioja Alta.

VINEYARDS: 120 has. of our own estate vineyards surrounding the winery.

AGEING: After the harvesting by hand, the maceration for this wine usually takes about 15 to 20 days. After that time, 60% of the wine undergoes malolactic fermentation in new French oak barrels, while the remaining 40% is put into second year barrels. After the malolactic fermentation, we age the wine in the same barrels for a minimum of 20 months.

TASTING NOTES: Cherry red colour and an aromatic component featuring the predominant flavour of forest fruits such as blackberries and blueberries. This is all married with the spicy and vanilla aromas it obtains from its time in the barrel. On the palate it is fresh and rounded, with background flavours of black fruits and scrubland spices.

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PICEA 650

WINE: Signature wine. Red wine with aging and malolactic fermentation in new French oak barrels.

VARIETIES: 95% Tempranillo, 5% Mazuelo.

D.O.: Rioja Alta.

VINEYARDS: 120 has. of our own estate vineyards surrounding the winery.

AGEING: Grapes harvested from the oldest vineyard on the estate. After the alcoholic fermentation and pressing, it goes directly into the barrels where it undergoes malolactic fermentation with its own lees. It remains in the new French oak barrels for a minimum of 24 months. It is bottled unfiltered with no type of clarification or stabilisation processes and it may therefore contain some sediment.

NOTA DE CATA: Dark cherry red colour with a violet rim variation. Intense aroma with hints of hardwood and the jams of 6 different black fruits; a slight toasted flavour with notes of caramel and a balsamic background. A touch of liquorice and smooth tannins in the aftertaste.

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