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Made only in the very best vintages, this Gran Reserva wine reflects the finest Riojan traditions, elegance and classicism. An extraordinarily complex and expressive wine that brims with different nuances. Aged for at least two years in French oak barrels and more than 40 months in the bottle. Subtle and silky, with polished, velvety tannins and notes of resin and candied fruit.
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90% Tempranillo y 10% Graciano.
2017. Very good.
A vintage that will be remembered in many parts of Europe for the frosts that took place on the 28th of april. the harvest was marked by reduced production levels and very high quality fruit with low weight berries thanks to the absence of pests and diseases throughout the whole of the growth cycle. the wines have exceptionally high concentrations of tannins and a great capacity for ageing. in the case of the Gran Reserva vines, we had much less production but the grapes presented exceptional tannic and aromatic concentration parameters.
Tempranillo y Graciano
Tempranillo: dry-farmed bush-trained vineyards, planted in Rioja Alta, in towns with a great winemaking tradition: Fuenmayor, Cenicero, Baños de Ebro, Sajazarra, Cuzcurra. poor soils, with a sandy texture and little organic matter in the rioja alta area. Rioja Alta, their average age exceeds 40 years and yields do not exceed 5500 kg/ha.
Graciano: vineyard in the area of pradejón, rioja oriental, near the meander of the river Ebro, at 360 meters above sea level. Ebro river, at an altitude of 360 meters, where the climate is much more mediterranean and the soils are much more clayey.
13,5 %
Aromas of black cherry and butterscotch set the stage for further black cherry, pomegranate, caramel and coffee-bean flavors with a hint of cured bacon. Plush tannins build in volume and slowly drop away to showcase a violet-strewn finish.
93 points, Wine Enthusiast Issue May 24. Mike de Simeone
Tempranillo: alcoholic fermentation in stainless steel tanks, at a controlled temperature of 28ºc. with prior bleeding-off of 10% of the must. Cold pre-fermentation maceration for 24 hours. After fermentation, the wine is in contact with the skins for approximately 45 days.
Graciano: alcoholic fermentation in small-capacity truncated cone-shaped steel tanks at controlled temperature, with a 3-week post-fermentation maceration, seeking ripe and balanced tannins and ripe tannin and great color intensity. Malolactic fermentation takes place separately in subway cement tanks.
Tempranillo: Aged for 30 months in medium-toast French oak barrels of a maximum of three years of age, seeking to maintain the fruity notes of the variety.
Graciano: Aged for 30 months in medium-high toast French oak barrels of a maximum of three years of age, seeking to ensure greater complexity, resinous, roasted coffee and spiced notes.
After bottling, the wine remains for at least 4 years in the cellar underground bottel rack.
Beautiful garnet-red color with ruby rim and a high layer.
In the nose is tremendously clean, as the wine opens up and oxygenates, it gives us countless notes of stewed fruit, blackberries, blueberries and prunes. notes of cinnamon, clove, basil and vanilla become intense and powerful
The palate is harmonious, ample, with an enveloping and velvety tannin that leads the passage through the mouth with a great presence of ripe fruit and spices. the balanced natural acidity gives us a wonderful sensation of elegance. endless aftertaste, a wine that does not go unnoticed.
Alcohol
13,5 %
Residual sugar
1,4 g/l
Acidity
5,7 g/l
pH
3,57
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