Grapes: Mainly Viura with a small percentage of Garnacha blanca and Malvasía de Rioja.
Soil: Chalky clay and alluvial from the Rioja Alta.
Vinification: After light maceration of the skins with the must in the press, it is fermented in new, lightly toasted casks of French-oak from the Nevers district.
Once alcoholic fermentation is complete it spends a further three months in the casks with lees stirring twice per week to keep its fine lees in suspension in the wine, rotecting it from oxygen and giving the wine a smoother mouth-feel and harmony.
37ab,
Route de Luxembourg,