Rioja Reserva 2014
Both Tempranillo and Mazuelo varieties are vinified separately. After the Tempranillo (which grows in calcareous clay soils) and Mazuelo (in sandy soils) are harvested, the grapes are taken to the winery. The Tempranillo begins its journey with a drawing off followed by a 3-day pre-fermentation maceration (with an inert atmosphere of carbonic snow), which leaves it fully prepared to be transferred to the Ganimede® tanks where it will ferment at a controlled temperature of 26ºC. Finally, the Tempranillo is ready for a one-week post-fermentation maceration with the skins and aging for 24 months in French and American oak barrels. At the same time, the Mazuelo is fermented in stainless steel tanks. After devatting by gravity, this variety is transferred to underground cement tanks where it undergoes malolactic fermentation and is aged for 22 months in French and American oak barrels. This is a beautifully elegant red wine. The nose is complex and very rich, with a very marked evolution from the first notes of wood to red fruit and mineral notes. The palate is silky, with polished and velvety tannins making for a well-balanced wine with a long finish.