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Region: Spain - Rioja
Grapes: Garnacha, Small amounts of Viura & Tempranillo
Alcohol: 13.5%
SOIL
Mainly chalky clay and ferrous clays from the upper Najerilla district.
VINIFICATION
After 4-5 hours of maceration in the press, the must is fermented for 15-20 days in small wooden vats at a controlled temperature of about 16-18ºC. Once alcoholic fermentation is complete, it remains with its fine lees in suspension for a further 12 weeks, in order to heighten its organoleptic qualities, especially its smooth mouth feel. Before bottling it is stabilised by cooling.
TASTING
Pale pink wine, with a bright, elegant sheen.
Very complex and intense nose with aromas of stone fruit (peaches, apricots), citrus (mandarin peel), strawberries and notes of dried hazelnuts.
Silky-smooth mouth-feel with good acidity. Balanced and very long on the palate.
FOOD PAIRING
Perfect to accompany white meat, pasta, rice dishes, salads, cheese,...
