Selected grapes from Rioja Alavesa vineyards. Soils are a mixture of chalk, sand and clay. The vines have a medium age of 20 to 25 years and are grown using the traditional “gobelet” system. Fifteen days of fermentation and the maceration process is done in temperature controlled stainless steel vats with daily pumpovers to achieve the optimum color and tannin extraction. Malolactic fermentation is conducted in stainless steel tanks and then racked twice before going into oak barrels. The wine is aged in American oak for 12 months, with one racking.