FAMOUS WINES

RIOJA ALTA 890 

The selected clusters were manually harvested in boxes that were transferred to the warehouse in refrigerated transport. After the gentle pinching and crushing, the wines slowly carried out the fermentations. Once completed, the best lots went to the barrel where they were raised for 6 years with 10 traditional racking

SPECIAL offer Parcel.

24 bts 890 vintage 2005 a  112€/bts  total parcel 2688€ 

RIOJA ALTA 904

Grapes were collected in boxes and transported by refrigerated trucks to preserve their integrity. After a gentle pinching and crushing, the musts were transferred to stainless steel tanks where they carried out the alcoholic fermentation at a controlled temperature for 18 days. Next, the selected batches completed the malolactic fermentation naturally in 94 days.

special offer Parcel :

50 cartons /6 bts total 300 bts 904 vintage 2010 a 35.50€ 

total price 10650€ 

RIOJA ALTA VIÑA ARANA Y CUVEE CENTENARIO 

We started the harvest through Tempranillo and, 17 days later, we picked up the Graciano de Montecillo, the last plot we harvested. All the grapes were transported refrigerated in small boxes to preserve their integrity. We carry out alcoholic fermentation in deposits for 16 days, in the case of Tempranillo and for 18 days in Graciano. The malolactic fermentation developed naturally and the selected wines passed into American oak barrels of their own manufacture with an average age of 3 years. During their three-year aging, they were racked by the traditional method every 6 months.

VIÑA ALBERDI

After harvest manually, transporting the grapes carefully in boxes and in refrigerated trucks. Once in the cellar, the grapes were pinched and crushed, following the Bordeaux model. After fermentation, the wine began aging in American oak barrels of its own manufacture for 2 years: the first in new oak and the second in oak of an average age of 3 years. Four manual raises were carried out by candlelight.

VIÑA ARDANZA

The harvest of these plots begin in mid-October. The grapes were picked by hand and transported in refrigerated trucks to the winery. Alcoholic fermentation was carried out naturally and at a controlled temperature. The malolactic fermentation concluded at the end of the year. In March, the selected wines passed into the barrel, beginning their aging separately: Tempranillo for 36 months, with six manual racking and in 4-year-old American oak and Garnacha for 30 months, with 5 manual racking, in barrels of 2 and 3 American oak wines.

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