The best grape is born in the best earth. It is the most balanced earth thanks to its texture and its structure. The climate is perfect here, with mild temperature during the day and cold nights. This land harbours a hundred-year-old vines that produce smooth and voluptuous wines, with fine aromas, an enticing, complex palate and strong colours that last long, just like the life of its vines.

It is crucial to know the soil. It is crucial to know the presence of its nutrients in a harmonic proportion, since these are essential factors for the crop development and also for the performance and efficiency of the grape ripeness.

This grape, that will offer the best wine, feeds on light and earth, but it is the result of the work of man. That’s how Pablo Neruda described it and that’s how it is in La Rioja.



The marvellous balance between the vegetable appearance, the wood and the fruit is possible thanks to a great symbiosis, where the most prestigious varieties and the most balanced ones are joined together, and also the most convenient waters, the sunlight and the most beneficial temperatures.
Pruning must take place under the perfect circumstances during the winter. There must be only three branches per vine, two thumbs per branch, and two fingertips per thumb.
Grape clusters arise out of a rigorous pruning, out of the sprouts already grown, out of those strong vine shoots, out of a delicate study of foliage. Clusters have a medium size and a small grain. Their weight is the proper one according to the Denominación Origen Calificada Rioja.

Wise pruning and great care are a must. The sprouts will occur thanks to all these details. We do not indulge in excesses. There are no more than 6.500 kg per hectare (5.850 lb/acre) for red varieties and there are no more than 9.000 kg per hectare (12.897lb) for the white varieties. These cares will generate a fruit that encapsulates a universe full of perfumes and aromas, full of flavours and shades, full of colours. All these nuances make possible that the wines of this earth are one the best ones in the world.



Grape harvest must take place under the best circumstances. Harvest should never be done during very hot days or at noon, but during dry days, when there are no dew drops. One must select ripe and healthy clusters. Grape should be transported quickly and properly to the vineyard. Then grape must be destemmed, and grains must be taken to the fermentation tank.

The juice exuded by each grain provides the perfect environment for the development of microbiological life stuck on the bloom of the grain. This means that the proliferation of yeasts and bacteria is out of control, which is frequently crucial for the fermentation process and for the quality of the wine.



The fruit must be entire until it reaches the selection table, where not only all the remainders are removed but also everything that may interfere in the quality of the wine.

The destemmer is the machine that separates the grain and the stem. This is a very important phase, where the grain must not be broken. Otherwise the broken grain will generate juice that will start fermenting out of control. This is a source of harmful bacteria for the good wines. The quality of our wines comes from the most rigorous administration of the fruits in the vineyard and during the production.



Experimental sciences are combined in perfect harmony in order to obtain a precious wine in a few days. Sugar changes into high volume alcohol due to a complex chemical process and this generates aromas and colours coming out of the skin of the fruit. This mixture of alcohols will give birth to this organoleptic phenomenon –the WINE. Some people may define it as something more than a mineral and as something less than life.

Wild yeasts coming out of the soil and out of the vine, thanks to the proper temperature and the proper time for alcoholic fermentation, will be responsible for the transformation. First, the fruit will have tumultuous alcoholic fermentation and then it will have a quieter one that will make all the sugar disappear. The stainless steel tanks where this process takes place have been assured in terms of hygiene, temperature and microbiological accidents prevention. The cap-plunging, the delestage, and the pumping over, will make the must circulate over the cap, made out of skins. All this will get the best proprieties out of the skins of the grain, which are the most distinctive features of the fruit.

These qualities will enter the must on its way to the wine. Such qualities are: polyphenol, aromas, colours. When wild yeasts stop working, other elements, no less important for the wine, take over –dairy bacteria. This first wine undergoes a slow malolactic fermentation that polishes and softens the notes and the flavours that contain the new born wine. This process prepares wines for its ageing, when all the components show their best qualities in oak barrels through slow oxidation, quietness and silence. Periodical racking takes place in this process as well, in order to eliminate the dregs, so the wine will be perfect when it reaches the bottle.



The barrel cellar is naturally suited, well isolated (hot/cold). Silence reigns so the wine can sleep. It is far from the bustle, far from light. The temperature and the humidity are preserved with perfect values and almost no oscillations.

Optimal site:    Temperature 13º – 15º C (55º – 59º F)    Humidity  70% – 75%

The second phase of the regulated production by a control of analytical and organoleptic (taste) data, with timely decanting  and sufficient ventilations, get all the fast developing wine and aromatic potential. After decanting timely and smooth clarification, the wine is bottled sleep.

With this second phase, these parameters are achieved:

PH, aroma, color, flavor, alcohol content, dry extract , etc. reach their best levels and exaltation of their potential.

As mentioned , the control of these parameters  will give us the best wines, color, aroma and flavor, though not enough control, since it holds some difficulties, because this wine must polymerize within very narrow margins of different variables. Of course, to get the best values, we must start from the best grapes of land in balanced composition, low production old vines with vintages from very good to excellent ages.



Our cemetery, where the souls of this wine rest, will give us life, long life, devoid of light and noise. The best qualities of these wines will arise strongly when uncorking the bottle, thanks to this rigorous temperature and humidity control.