||3% Cannonau, 4% Carignano, 90% Tempranillo, 3% Graciano
||Within our 300ha Ygay Estate, surrounding the winery in the southern point of Rioja Alta wine area. There is an altitude difference of 165m between the lowest point at 320m and the highest peak at 485m.
||Manual harvest in boxes from September the 15th to 16th of October.
||Grapes are first de-stemmed and then fermented in temperature controlled, stainless steel tanks for 8 days, with constant skin contact. During fermentation wine is both pumped over the cap of grape skins at the top of the tank (remontage), and also the cap is pressed into the fermenting wine (pigeage). Both these processes ensure a perfect colour and aroma extraction, without producing excessive tannin. Afterwards the solid parts of the grapes are pressed in vertical presses with double screws. This is a smooth and slow treatment that favours the extraction of the colour and tannins that reside in the skin of the grapes.
||17 months in 225 liter American oak barrels and a minimum of 12 months in bottle before release.
||All kind of red meats, bellota ham, grilled fish and dishes with rich sauces.