||Capellanía single-vineyard. Planted in 1945 located on a plateau at an altitude of 485 metres, the highest point of the Ygay Estate, our 300-hectare estate in Rioja Alta.
||Grapes are fist carefully crushed and after a short skin contact they are gently pressed in a vertical press. This is a gentle and slow process that favours the extraction of all the aromatic potential from our low-yield Viura grapes. The juice is then settled and fermented a temperature-controlled stainless steel tank at 10º C
||17 months in 225-litre new French oak barrels
||Iberian ham, smoked or marinated oily fih, duck, white beef meat, feathered game, etc.