Vendimia Seleccionada

Tasting notes

Technical sheet

COLOUR: Bright cherry red with mid-high intensity. Its youth can be deduced from the rim.

NOSE: Without swirling the glass, tinges of sweet pastry, such as vanilla, cocoa and red berries are found and a touch of aromatic scents, as chamomile. When swirling the glass, nuances of café-au-lait intermingled with red berry and a slight reminiscence of graphite and sandalwood are perceived.

MOUTH: Oily first sensation, medium weight wine on the palate, elegant and silky, characterised by red berry flavours such as raspberry and plum, intermingled with chocolate and finely roasted coffee beans. Good structure and balance between the tannins, fruit and acidity. The aftertaste is long and lively, persistent, with reminiscence of red, ripe berries.

Serving temperature:

Serving recommendations:
Cold meat, antipasti, cheese, all types of meat: stews, grilled dishes and game meat.

ORIGIN OF THE VINEYARDS: Rioja Alavesa: Laguardia, Elciego and Lapuebla. Rioja Alta: Cenicero, Fuenmayor and Navarrete. Vines located at 550 metres above sea level with clay, calcareous and stony soil.

GRAPES: 80% Tempranillo variety of 25-37 years of age. 10% Mazuelo variety of 24 years of age. 10% Graciano variety of 24 years of age.

GREEN PRUNING: Carried out both at the beginning of June and at the beginning of August. The vine shoots and leaves that prevent a correct ventilation of the grape are removed. Also, the bunches that exceed the production of 4.000kg/hectare are taken off the vine.

PRECIPITATION: 418,40 litres/m² of rainfall, primarily in autumn.

HARVEST: The grapes are handpicked. Only those that are healthy and well-ripened are selected. They are brought to the wine cellar in boxes of 20kg.

BARRELING: The barreling takes place in 28,000 liter stainless steel tanks.

FERMENTATION: Fermentation takes place with autochthonous yeasts at a temperature of 30ºC; the grape juice is pumped over the grape-skin layer on a daily basis and the grape skin is broken.

PRESSING: Soft and slow pressing in a pneumatic press.

MALOLACTIC FERMENTATION: Malolactic fermentation is carried out after the alcoholic fermentation in stainless steel tanks, thus, when the wine is put inside the barrel, the malolactic fermentation has already taken place.

AGEING IN THE BARREL: The wine ages in American oak barrels for 13 months.

RESULT: A wine made with love, hard work, science and art for the delight of the most exquisite palates.


  • Bottles:
    • 75 cl. Bordeaux Prestige and personalised bottles.
    • 150 cl. Bordeaux Prestige personalised bottle, Magnum.
  • Cases and gift boxes:
    • CARDBOARD: Case of 6 bottles. Case of 12 bottles. Gift box of 1 and 3 bottles.
    • WOODEN: Case of 6 bottles. Case of 1, 2 and 3 bottles.
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