The grapes come from 30 year old vines planted in the Rioja Alavesa and Alta vineyards. The soils are of the poor, chalky type with a clay-sandy texture. The vines are grown using the traditional “gobelet” system. After a selective pressing, which separates the different characters of the juice, a three-hour solid part maceration is conducted in order to increase the aromatic intensity of the wine. Alcoholic fermentation takes place in temperature-controlled steel tanks at low temperatures to preserve as much of the aromas as possible.
This wine is ideally served slightly chilled with all types of seafood and fish. It is an ideal wine for salads and light meals.