(Carbonic Maceration)

Wine-maker: Iñigo Sáenz de Samaniego
Vineyard management: Ernesto Sáenz de Samaniego/Iñigo Sáenz de Samaniego
Region: D.O.C. Rioja, Subzone Rioja Alavesa.
Vintage: 2011
Official Vintage Rating: Very Good
Release Date: January 2011< Vineyards: The grapes come from our youngest plots, and are within a 6 km. radius from the winery, around the villages of Samaniego, Laguardia, and Elciego, at an altitudes of between 450 and 600 metres above sea level.
A combination of calcareous/clay and stony soils. The subsoil consists of various layers of white rock.

Climate: Mediterranean climate with a strong Atlantic influence.
Extreme winter-summer contrasts.
Precipitation: 441,7 litres.
Average temperatures: mean minimum temperature 6,9ºC / mean maximum temperature 17,4ºC, overall mean temperature 11,6ºC.
Rainy days: 97
Overall sunshine radiation: 5.581 megajoules/m2
Average soil temperature: 14,8ºC
Average humidity: 71%

The vineyards: 92% Tempranillo, 2% Viura, 6% Graciano and Mazuelo 
Vineyards aged between 12 - 25 years old.
Density of plants: 3000 vines per hectare. Goblet and double cordon pruning.
Production:  6.000 -6.500 Kg/hectare. Hand harvested and taken to the winery in small trailer loads during 26th of September - 12th of October. 

Wine-making Process: Strict carbonic maceration of the whole grapes in stainless steel vats. Alcoholic fermentation in stainless steel vats with gentle stirring for 15 days at a maximum temperature of 25ºC. Lightly filtered. The wine is stored in vats until it is bottled.

Analysis:
Alcohol:                13.61 %
Total acidity:           4.55 g/l.
PH:                         3.77
Volatile acidity:        0.39 g/l.

Production: 175,000 bottles 75 cl.