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Floral, fruity, and creamy. Intense, silky, and fresh. A unique and distinctive white wine. Viura, Tempranillo Blanco, and Sauvignon Blanc are vinified separately in new French oak barrels. Five months of lees contact gives the wine a creamy texture and great body on the palate. The fruit of more than 150 years of experience and know-how.
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28% Viura, 28% Tempranillo Blanco, and 44% Sauvignon Blanc.
2023. Very good.
Thanks to rigorous control and exhaustive treatments in our vineyards to control possible attacks, the grapes ripened correctly and with a balanced production, resulting in healthy grapes with good acidity and fresh fruit aromas.
Viura, Tempranillo and Sauvignon
The Viura comes from more than 60 year-old bush vines, located at more than 600m altitude in the Rioja Alta. The vines are more than 60 years old, and grown on calcareous-clay hills, with pebbles. The berries are small with thick, tough skins, which contain a multitude of aromatic compounds.
The Tempranillo Blanco grows on more clay-based soils.
The Sauvignon Blanc comes from plots located in the coolest, more easternmost area of the region at more than 700 meters altitude.
13,5%
Upfront vanilla beans and spices from the smoky wood with white fruit and nectarines. Fresh and medium bodied on the palate with bright acidity balancing the woody flavors. Medium-long finish with plenty of white chocolate and vanilla spices. Vegan. Drink in 2024.
James Suckling. 90 puntos
Each variety is vinified separately. The grapes are destemmed before vatting. Long macerations with skin contact at a low temperature to extract all the primary aromas. Very gentle pressing.
he final stage of the alcoholic fermentation took place in unlined concrete tanks (the first year we've used this technique) at a very low temperature to enhance the aromatic concentration and the expression of each variety. The partially fermented must was then racked to new and semi-new Allier French oak barrels with a very gentle toast to complete the fermentation process.
Due to the vintage characteristics, this year the decision was made to respect the natural acidity of the grape, and not to allow malolactic fermentation to take place. The three varieties underwent exhaustive battonage every two days over five months to add volume and enhance the rich texture on the palate.
A pale lemon yellow color with greenish highlights, its glycerin texture and density can be seen clearly when the glass is swirled.
On the nose, the Sauvignon Blanc variety stands out at first, with notes of passion fruit and grapefruit. As soon as it is aerated, fresh pear and acacia flowers appear, enveloped in light notes of toast and patisserie. Completely entrancing.
The constant and delicate work with the lees, together with the essence of the varieties makes for a broad, powerful, round and very long wine. This white wine is made for enjoyment, with elegant acidity that brings together the whole ensemble. Bewitching fruit reappears with force on the finish.
Alcohol
13,5%
Residual sugar
1,4 G/L
Acidity
5,4 G/L
pH
3,49
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