2022 Technical Specifications
Alcohol 15.0%
Total Acidity 5 g/L
Grape Varieties 100% Tinta del País
Region Ribera del Duero
Soil Sandy loam; gently eroded slopes in a dry, Low-fertility area
Elevation 830.0 meters
Orientation North–South
Sites Fuentecojo, La Cueva and Otero Joven parcels surrounding the winery
Maceration 15 days
Oak Details 75% First Fill New Oak
First Fill New Oak75%
Oak Types French oak
Bottling Date July 2024
Production Details Grapes were harvested manually into 20 kg boxes, with bunch selection in the vineyard and optical berry selection at the winery. Fermentation and maceration lasted 15 days. Malolactic fermentation occurred in French-oak barrels with weekly bâtonnage for 60 days. Maturation lasted 16 months: 75% in new French oak and the balance in French barrels that had held two wines; the wine was racked three times traditionally and bottled in July 2024. Finished-wine volatile acidity was 0.68 g/L and IPT was 87. Recommended serving range: 16–18°C.
Tasting Notes Deep picota with an intense ruby rim; ripe black fruit and forest berries with liquorice, clove, pepper and toast; powerful yet balanced, with approachable tannins and a broad, long, complex finish
2021 Technical Specifications
Alcohol 15.0%
Total Acidity 5.1 g/L
Grape Varieties 100% Tinta del País
Region Ribera del Duero
Soil Silty loam
Sites Fuentecojo, La Cueva and Otero Joven parcels surrounding the winery
Maceration 15 days
Oak Details 75% First Fill New Oak
First Fill New Oak75%
Oak Types French oak
Bottling Date July 2023
Production Details The vineyards are at approximately 780 m. Grapes were harvested manually in 20 kg boxes and optically selected. Fermentation and maceration lasted 15 days; malolactic fermentation occurred in French-oak barrels with weekly bâtonnage for two months. Maturation lasted 16 months, 75% in new French oak and the balance in French barrels that had held two wines. The wine was traditionally racked three times and bottled in July 2023. Finished-wine volatile acidity was 0.56 g/L and IPT was 80. Recommended serving range: 16–18°C.
Tasting Notes Very deep black-picota colour with an intense ruby rim; ripe black fruit and forest berries with liquorice, clove, pepper and toast; powerful, balanced and long, with approachable tannins and a complex finish
Sources: www.riojalta.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.4 g/L
Total Acidity 5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Tinta del País
Region Ribera del Duero
Soil Silty loam
Harvest Dates Harvest began 3 October 2020
Sites Fuentecojo, La Cueva and Otero Joven parcels surrounding the winery in Anguix
Maceration 18 days
Oak Details 75% First Fill New Oak
First Fill New Oak75%
Oak Types French oak
Bottling Date July 2022
Serving Temperature 17°C · 63°F
Production Details The parcels lie between 780 and 800 m. Harvest began 3 October, by hand into 20 kg boxes, followed by optical berry selection. After gentle destemming and crushing, alcoholic fermentation remained below 28°C; fermentation and maceration lasted 18 days. Malolactic fermentation occurred in French-oak barrels with weekly bâtonnage for two months. Maturation lasted 16 months, 75% in new French oak and the balance in French barrels that had held two wines; the wine was racked three times and bottled in July 2022. Finished-wine volatile acidity was 0.65 g/L and IPT was 80.
Tasting Notes Medium-high cherry-picota colour with garnet rim; blackcurrant, blackberry, sweet spices, fine herbs and liquorice; powerful fruit, smooth passage, balanced structure, pleasant acidity and a mineral finish
Food Pairing Appetizers, vegetables and rice dishes; poultry and feathered game; fish stews; mature cheeses; roast lamb and suckling lamb
Sources: www.riojalta.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 15.0%
Residual Sugar 1.5 g/L
pH 3.76
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties 100% Tinta del País
Region Ribera del Duero
Soil Silty loam
Harvest Dates Harvest began 8 October 2019
Sites Fuentecojo, La Cueva and Otero Joven parcels surrounding the winery in Anguix
Maceration 19 days
Oak Details 75% First Fill New Oak
First Fill New Oak75%
Oak Types French oak
Bottling Date May 2021
Serving Temperature 17°C · 63°F
Production Details The vineyards are at approximately 780 m. Harvest began 8 October, manually into 20 kg boxes, with vineyard and winery selection. Alcoholic fermentation remained below 28°C; fermentation and maceration lasted 19 days. Malolactic fermentation occurred in French-oak barrels with weekly bâtonnage for two months. Maturation lasted 16 months, 75% in new French oak and the balance in French barrels that had held two wines; three traditional rackings preceded bottling in May 2021. IPT was 80.
Tasting Notes Intense garnet and picota; forest floor, blackcurrant, blackberry and blueberry preserve with mocha, pastry, black pepper, liquorice and clove; balanced, vibrant and fresh with fine tannins and an elegant finish
Food Pairing Appetizers, vegetables and rice dishes; poultry and feathered game; fish stews; mature cheeses; roast lamb and suckling lamb
Sources: www.riojalta.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.5 g/L
pH 3.8
Total Acidity 5.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Tinta del País
Region Ribera del Duero
Soil Silty loam
Harvest Dates Harvest began 15 October 2016
Sites Fuentecojo, Otero Joven and La Cueva parcels surrounding the winery in Anguix
Maceration 16 days
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Oak Types French oak
Bottling Date February 2019
Production Details The vineyards are at approximately 780 m. Harvest began 15 October and was conducted manually in 20 kg boxes, with selection in the vineyard and again at the winery. After gentle destemming and crushing, alcoholic fermentation remained below 28°C; fermentation and maceration lasted 16 days. Malolactic fermentation occurred in French-oak barrels with weekly bâtonnage for two months. Maturation lasted 22 months, 70% in new French oak and the balance in French barrels that had held two wines; the wine was racked three times and bottled in February 2019.
Tasting Notes Garnet and picota; forest floor, blackberry, blackcurrant and black plum with cedar, liquorice, black pepper and nutmeg; balanced, elegant, structured and fresh with a long savoury finish
Food Pairing Appetizers, vegetables and rice dishes; poultry and feathered game; fish stews; creamy and lightly matured cheeses; roast lamb
Sources: www.riojalta.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 14.5%
pH 3.8
Total Acidity 5.1 g/L
Grape Varieties 100% Tinta del País
Region Ribera del Duero
Soil Silty loam
Sites Fuentecojo, Otero Joven and La Cueva parcels surrounding the winery in Anguix
Maceration 18 days
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Oak Types French oak
Bottling Date May 2018
Production Details The vineyards are at approximately 780 m. Harvest began in early October and was manual, using 20 kg boxes with selection in the vineyard and at the winery. Alcoholic fermentation remained below 28°C; fermentation and maceration lasted 18 days. Malolactic fermentation occurred in French-oak barrels with weekly bâtonnage for two months. Maturation lasted 22 months, 70% in new French oak and the balance in French barrels that had held two wines; the wine was racked three times and bottled in May 2018. IPT was 73.
Tasting Notes Intense garnet and picota; forest floor, blackcurrant, blackberry and blueberry preserve with mocha, pastry, black pepper, liquorice and clove; balanced, vibrant and fresh with fine tannins
Food Pairing Grilled meats, large game, suckling lamb, mature cheeses and roast lamb
Sources: www.riojalta.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.5 g/L
pH 3.85
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Tinta del País
Region Ribera del Duero
Soil Silty loam
Sites Fuentecojo, Otero Joven and La Cueva parcels surrounding the winery in Anguix
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Oak Types French oak
Bottling Date April 2017
Production Details The vineyards are at approximately 780 m. Grapes were harvested manually in cool morning conditions into 20 kg boxes. After sorting, gentle destemming and crushing, the grapes received a few days of pre-fermentation maceration; alcoholic fermentation lasted 16 days. Malolactic fermentation occurred in French-oak barrels with weekly bâtonnage. Maturation lasted 22 months, 70% in new French oak and the balance in French barrels that had held two wines; three traditional rackings preceded bottling in April 2017. IPT was 82.
Tasting Notes Nearly black picota; ripe forest berries, blackcurrant, blackberry, violets and fennel with sweet spice, bay, black olive, liquorice, cedar, incense, tobacco and cocoa; powerful, structured and mineral with creamy tannins
Food Pairing Crisp-textured meat dishes, roasts, spiced stews, grilled meats, suckling lamb, large game, and smoked or mature cheeses
Critics Ratings 91 Peñín
Sources: www.riojalta.com ↗ · Compare this vintage
2001 Technical Specifications
Alcohol 13.5%
Total Acidity 5.78 g/L
Grape Varieties 100% Tinta del País
Region Ribera del Duero
Soil Silty loam at finca el caño
Sites Vineyards in La Horra and Anguix; the sheet specifically identifies Finca El Caño fruit for this Crianza
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types American oak and French oak
Bottling Date September 2004
Serving Temperature 18°C · 64°F
Production Details The vineyard comprised 95 ha, with 76 ha in production for the 2001 harvest, and was planted in 1991. Manually selected grapes underwent alcoholic and malolactic fermentation naturally. The wine remained in temperature-controlled stainless-steel tanks until transfer to barrel in December 2002. It matured for 18 months in 60% American-oak barrels approximately 18 months old and 40% new French-oak barrels, with traditional barrel-to-barrel racking every six months, before bottling in September 2004. Dry extract was 28.1 g/L and volatile acidity was 0.70 g/L expressed as acetic acid. The producer recommends decanting for 30 minutes.
Tasting Notes Bright medium-high cherry colour; ripe blackcurrant and wild strawberry with cinnamon and liquorice; powerful, full-bodied and structured with rounded tannins, leather and sweet spice on the finish
Food Pairing Cured meats, roasts, furred game and mature cheeses
Sources: www.riojalta.com ↗ · Compare this vintage
Producer Information
Website
Address
Av. de Vizcaya, 8, 26200 Haro, La Rioja, Spain
Phone
+34 941 31 03 46
Email
Owner
La Rioja Alta, S.A. Group
Cellarmaster
Julio Sáenz