Deep ruby red with a pale violet rim. On the nose the characteristic Sonsierra red fruits combine with touches of spicy wood. In the mouth it is tasty, spicy and structured, with hints of vanilla and coffee and a good balance between wine and oak. The finish is long with a pronounced back taste.
At least 25 years old. Located in Ábalos and San Vicente de la Sonsierra, Rioja Alta. Clay and Limestone soil.
Picked by hand. Bunches are carefully sorted on the selection table, and then destemmed and transferred to a tank for skin-contact maceration. After several days, tumultuous fermentation starts in the liquid found underneath the cap of skins floating on the surface. Automatic pumping-over and punching-down allow the tannins and colour to be extracted from the grape skins. The entire fermentation is temperature-controlled in order to favour the survival of the yeasts until the end of the process. When fermentation finishes, the wine is run off by gravity. This method of destemming ensures a greater concentration of polyphenols and colour, which will be absolutely vital for the wine’s ageing in barrel.
The ideal serving temperature is 18ºC (64ºF).
89 Points - Robert Parker's Wine Advocate
89 Points - Stephen Tanzer's International WIne Cellar