2016 2º Year
VINEYARDS: 85% Viura and 15% 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 minimum 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: A cold and rainy winter with exceptionally high levels of precipitation. The rest of the year was warmer and dryer than usual; many of Rioja’s vineyards suffered from hydric stress. Harvest began with white Tempranillo on September 23rd. A dry summer translated to a lack of fungal diseases which fostered rich aromatic definition in white wines, as well as the perfect degree of ripeness.
Ph: 3.45
Residual sugar: 1.3 g/l.
No OF BOTTLES: 35,000


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

Newsletter subscription

Complete the form below to sign up and receive our newsletters.
* Required fields
Privacy and data protection