A young red wine made partly from whole clusters and partly with destemmed Tempranillo grapes. All the grapes have been selected by hand, cluster by cluster, using vibrating sorting tables.
The clusters of grapes are cold-macerated before a short fermentation process in stainless steel vats which, with careful working of the cap, give this wine a marked personality which makes it stand out from other wines of its kind.
Various plots located in Rioja Alavesa and Sonsierra with their typical chalky-clay soils. Average age of the vines: >45 years. Average altitude of the vineyards: approx. 550 metres. Training system: bush vines and bushes raised on trellises. Sustainable viticulture with 100% manual labor.
Outstanding fruit aromas of redcurrants and blackberries, with a pleasant, lingering sensation on the palate with notes of liquorice and cough sweets. Because of the lack of astringency it is very pleasant on the palate and this is the most significant feature which makes it different from classic carbonic maceration wines.