PRODUCTION AREA: Ygay Estate. D.O.Ca. Rioja
GRAPE VARIETIES: 75% Tempranillo, 13% Mazuelo, 10% Red Garnacha and 2% Graciano.
FERMENTATION: In stainless steel tanks with a 30,000 l capacity, under controlled temperature conditions. The fermentation lasts for 11-15 days during which time constant daily routines are carried out, including “remontage” and “pigeage” processes, to let the grape must come into contact with the skins and allow each wine to start defining its own character.
TYPE OF CASK: American oak casks with a 225 l capacity.
BARREL AGEING: 4 years in American oak casks, 225 Ls.
BOTTLE AGEING: A minimum of 3 years before presenting/displaying it to the market.
TASTING NOTES: Deep cherry with brick red edges. Powerful, highly spicy aroma (leather, cigar box, pipe tobacco, pepper), jammy notes (plum) and liquorice, with suggestions of delicately polished wood and reduction (leather). Meaty and heady on the palate, rich in retro-nasal spiced overtones, and well-structured fruit and wood tannins.
RECOMMENDED DISHES: Red meats, huntings and cheeses.
IDEAL CONSUMPTION TEMPERATURE: To 16-18º C.
BEST TIME FOR CONSUMPTION: The wine will continue to improve in the bottle for the next 10-15 years.
Total Alcohol Content ........................ 13.40 %
Total acidity (tartaric acid) .................. 7.40 g/l
Volatile acidity (acetic acid) ..................0.70 g/l