The wines of Altos de Rioja are produced in an area with a privileged microclimate for growing grapes. Vineyards are perched in the highest part of the appellation, between 600 and 700 metres above sea level. It’s a well-rated subzone of the Rioja Alavesa, on the slopes of the mountain range. Those mountains form a natural barrier against the winds and stormy fronts that blow in from the Cantabrian Sea to the north. Weather is characterized by dry summers where the swing in temperature from warm days to cool nights can be as great as 20°C. This microclimate sustains optimum ripening and tannin maturation, which in turn produces well-structured wines with deep colour suitable for prolonged ageing.
Composed of 100% Tempranillo from 10-20 year-old vines, the grapes were destemmed, crushed and cold macerated for four days before undergoing alcoholic fermentation for 15 days. Malolactic fermentation was then carried out in stainless steel tanks. The wine was aged in a combination of three to five-year-old French and American barrels for six months. It then spent another four months in bottle at the winery before release.
This wine is a lovely medium-deep violet-red, with an intense and aromatic nose of berries – blueberries in particular – and underlying notes of grass and herbs, common to many Alavesa reds. On the palate it’s fresh, medium-bodied, with a touch of oak and the berry and herby characters following through. Enjoy it with with vegetable soups, pastas, fresh vegetables, most kind of tapas and young cheeses.