The origin lies in the western part of the Rioja region.
The long maturation builds upon a careful extraction of color and structure.
- Fermentation: The wine ferments in stainless steel tanks and remains in contact with the skins for up to 18 days. Regular pumping over, where the juice is led over the skins, helps to balance fruit and extraction.
- Oak aging: This is followed by 18 months of aging in 225-liter American oak barrels.
- Bottle aging: Before release, the wine rests for at least another 18 months in the bottle, allowing flavors and structure to further integrate.
The signature red grape of Rioja anchors this reserva.
- Tempranillo – Rioja: Provides ripe fruit and tannins that offer the wine structure for its long maturation.

