The project practices organic viticulture, in search of natural wines, faithful to the terroir, respectful of the environment, and healthy. No pesticides, herbicides, or chemical fertilizers are used. In recent years, they have achieved a perfect adaptation of the vineyard to its natural complexity, as well as the development of resistance to diseases, promoting proper and organic growth of the vines.
Their wine production philosophy is based on the concept of minimal intervention and the preservation of purity in all stages of viticulture and wine production.
Their vineyards are located in Baños de Rio Tobia, in the highest and coolest area of Rioja Alta at an altitude of 565 to 750 meters above sea level.
The climate, with Atlantic influence, cold winters, warm summers, and long and mild autumns. The large temperature variation between day and night causes slow ripening, which is very suitable for the development of polyphenols and aromas, giving our wines great balance and elegance.
La Rioja Alavesa: the elite of Rioja wines
La Rioja Alavesa is classified as a subzone within the Rioja Qualified Designation of Origin. It has 13,500 hectares of vineyards and several hundred wineries, resulting in an annual average of around 40 million liters of wine.
The area produces especially red wines with specific general characteristics, such as a bright and lively color, a fine aroma, a fruity flavor, and a pleasant palate. These peculiarities are due to the clay-limestone soils of the area, which are excellent for the vines to absorb the necessary moisture. The climate and location of the vineyards, behind the Sierra de Toloño, also contribute to their quality, protecting the vineyards from the cold winds of the north and allowing the vines to better take advantage of the heat.
Red wines are the most representative wines of the region and are made with varieties such as Tempranillo (around 79% of the total is produced from this grape), Garnacha, Mazuelo, and Graciano.
Young or year-old red wines are mostly made using the traditional carbonic maceration method, where whole clusters ferment in a 'lake' for seven to ten days. Once free of skins and stems, they are transferred to tanks where they complete fermentation.
On the other hand, aging, reserve, and grand reserve wines are made using the bordelaise or destemming method. This involves breaking
