Preparation: Grapes from Rioja Alta, Media and Rioja Alavesa. Fermentation between 20 and 26 oC to preserve varietal aromas. Daily pumping during the 18-day maceration. The third part of the wine made malolactic in new French and American oak barrels. Aging: Between 14 and 16 months in American oak barrels, with periodic rackings. After clarification and bottling, a minimum of four months remains in the bottle. Dark red with high intensity and cherry notes. Fruity aromas that precede spices, give way over time to a greater aromatic complexity, such as the large vintages of Rioja. In the mouth it has a very good structure, which augurs great longevity. It is smooth and round in attack and long aftertaste. It combines perfectly with red meats and cheeses.
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