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Located in Baños de Río Tobía (Rioja Alta), in the coldest and limit of cultivation area of the D.O. Ca. Rioja. They have vineyards with over 90 years of age and others planted in recent years with experimental minor varieties such as Maturana Tinta, Maturana Blanca and Tempranillo Blanco, among others, which have been recovered after a long process of research. This counter-current commitment to recover endangered grape varieties has allowed the recovery of unique varieties such as Tempranillo Blanco and Maturana Tinta. Technical Data Bodega: Own Vineyards, in Baños del Ríop Tobía (La Rioja), manual harvest. D.O.Ca. La Rioja Vintage: 2018 Alcohol Content: 14.5% Variety: 100% Garnacha Tasting Notes: It stands out for its very high intensity purple color. Fruity, with hints of licorice and iodine. Structured, voluminous and complex palate, with silky and elegant tannins that perfectly balance its acidity. Very long persistence in the mouth. Serving Temperature: 16-18ºC Production: Manual in 15 kg boxes during the last week of October. Extremely limited yield of 2,500 kgs. per hectare. After manual destemming grain by grain, the grapes are placed in 500-liter barrels of Premium Tronçais French oak, where alcoholic fermentation takes place. 18 months on its lees, in the same 500-liter fermentation barrels of one of the best oaks in France. The 2017 harvest, rated as "very good," was characterized in the Alto Najerilla area as the earliest in Rioja's history. The late April frosts, low rainfall, and significantly higher temperatures than average marked a lower production from the vineyard, contributing to the excellent quality finally obtained. The total number of bottles is only 600 bottles. Pairing: At Made in Spain Gourmet we recommend it with Cold Cuts / Grilled Vegetables / Beef Stew / Pasta with Mushrooms / Grilled Lamb and aged sheep and goat cheeses. Organic Viticulture In the project, organic viticulture is practiced in the search for natural wines, faithful to the terroir, environmentally friendly, 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 adequate 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 great temperature fluctuation between day and night causes a 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 in the Denominación de Origen Calificada Rioja. It has 13,500 hectares of vineyards and several hundred wineries, resulting in an average annual production of around 40 million liters of wine. The area especially produces red wines with specific general characteristics, such as a bright and vivid color, a fine aroma, a fruity flavor, and a pleasant palate. These characteristics 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 also contribute to their quality, behind the Sierra de Toloño, which protects the vineyards from the cold northern winds and allows the vines to better take advantage of the heat. Red wines are the most representative wines of the region and are made from 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 stalks, they are transferred to tanks where fermentation will finish. On the other hand, aging, reserve, and grand reserve wines are made using the Bordeaux or destemming method. It involves breaking the grape by removing the stalks and incubating the must with its pulp for seven days. After several fermentations, they are transferred to barrels for aging. The time spent in barrels and bottles will differentiate between aging,