2017 2º Year
VINEYARDS: Only native varieties: 75% Viura and 25% Tempranillo blanco. All the grapes come from the same plot, located in a high altitude area of Haro. Stony alluvial soil with a mantle of pebbles at the Surface and a Deep limestone layer (basic) on a slight slope. Low yield per vine and mínimum tillage to avoid deconstructing the soil. Excellent vegetative balance and bunches receive adequate exposure to sunlight. 
HARVEST: The grapes were handpicked in 200 kg crates and hand sorted at the winery.
WINEMAKING: Light pressing, without needing to work in an inert atmosphere, some work in the open, and about 50% of stems in the pressing. The objective being a more Burgundian style that highlights the qualities of the land, over the varietal expression. Minimum contribution of SO2, spontaneous fermentation. All alcoholic fermentation in stainless steel at a constant temperature of 16ºC. Then, half of the volume spends five months in French oak (not roasted, steam bending) with its lees, and half of the volume is also aged with its lees in a concrete tank.
CLIMATIC YEAR: The 2017 vintage will go down in history as "the year of the frost". Then, on April 28th, the eve of San Prudencio, temperatures dropped below zero in the majority of our vineyards. This event played a definitive role in our approach to the vineyard throughout the vegetative cycle. Due to low-yield production and the summer drought, all work in the vineyard focused on avoiding the loss of freshness in the different varieties. This was earliest vintage in Rioja’s recorded history, and the final result has been exceptional: very fragrant and balanced wines, thanks to the fresh nature of our vineyards’ locations, among other factors. 
Ph: 3.45
Residual sugar: 1.3 g/l.
No OF BOTTLES: 30,000


Blanco 2017: Tim Atkin MW / 92 scores
Blanco 2016: Golden Medal The Drink Business /93 scores
Blanco 2016: 92 scores Tim Atkin MW
Blanco 2016: 91 scores Luis Gutiérrez / Wine Advocate
Blanco 2015: Bronze Medal Decanter World Wine Awards
Blanco 2015: 91 scores Tim Atkin Master of Wine

Tasting notes

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