The carbonic maceration method is traditionally used in Rioja. However, these Riojas are hardly comparable to Beaujolais wines, which are lighter and fruitier than Riojas made from Tempranillo grapes.
Vinification
Stainless steel vats, carbonic maceration
Storage potential
Drink as from: 2026
Best moment: 2027-2028
Until: 2029
To serve
Température de cave, dans un verre à Bourgogne
Trial analysis
Intense bright red colour with well-defined meniscus. On the nose, a strong impression of ripe red fruit, such as blackcaurrant and cherry, followed by underlying notes of spice. Fresh and tasty on the palate, with a lovely structure and harmonious tannins. On the palate: fleshy fruit, vinous character and good length.
Flavor profile
Wood
None
Aged in wood barrels
Heavily aged in wood barrels
Acidity
Low acidity
Balanced
High acidity
Fruitiness
Low fruitiness
Balanced
High fruitiness
Structure
Elegant
Balanced
Full-bodied