Varietals: 90% Tempranillo, 10% Graciano, Anzuelo, and Garnacha
Total Acidity: 5.72
Volatile Acidity: .59
Winemaking: Manually harvested from Rioja Alavesa. Cold maceration, fermented in temperature controlled stainless steel tanks. New and once used barrels for 22 months, racking every 6 months.
93 Points Tim Atkin
There was no 2013 release of this wine, but the 2014 is back with a flourish. Marrying Tempranillo with 10% of Garnacha, Graciano and Mazuelo, it’s another red that shows the freshness, acidity and density of Rioja Alavesa fruit, a stemmy, herbal note and crunchy black fruits. 2019-28.