Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2016 / 750ml | ≈ $63.15Original CHF 52.20 | fr.millesima.ch ↗ |
2016 Technical Specifications
Alcohol 14.0%
Grape Varieties 82% Tempranillo, 9% Garnacha Tinta, 7% Mazuelo, 2% Graciano
Classification Tinto Gran Reserva, D.O.Ca. Rioja
Region Rioja
Soil Predominantly clay-limestone
Harvest Dates Manual harvest from 10 to 18 October 2016
Estate Grown Yes
Fermentation Vessels Temperature-controlled stainless-steel tanks; varieties fermented separately
Pressing Method Gentle, Slow Pressing Of The Solids In Vertical Presses After Fermentation
Oak Types American oak
Barrel Size 225
Bottling Date July 2019
Contains Added Sulfites Yes
Production Volume 67,033 bottles
Bottles67,033
Production Details Fruit came principally from the 300-hectare Finca Ygay estate in Rioja Alta, at 320–485 m. Bunches were destemmed and gently crushed. Vatting lasted 8–12 days with regular pumpovers and punchdowns. The wine matured for 26 months in 225 L American-oak barrels.
Tasting Notes Ripe red fruit, balsamic and herbal notes; fresh complexity, elegant aromatic balance, a long fleshy palate and velvety finish
Food Pairing Roast duck breast with red-wine reduction, raspberries and honey mustard; twice-cooked red mullet with truffled mustard
2015 Technical Specifications
Alcohol 14.0%
Grape Varieties 80% Tempranillo, 9% Graciano, 9% Mazuelo, 2% Garnacha
Classification Tinto Gran Reserva, D.O.Ca. Rioja
Region Rioja
Soil Predominantly clay-limestone
Harvest Dates Manual harvest from 14 September to 16 October 2015
Estate Grown Yes
Fermentation Vessels Temperature-controlled stainless-steel tanks; varieties fermented separately
Pressing Method Gentle, Slow Pressing Of The Solids In Vertical Presses After Fermentation
Oak Types American oak
Barrel Size 225
Bottling Date May 2018
Contains Added Sulfites Yes
Production Details Fruit came principally from the 300-hectare Finca Ygay estate in Rioja Alta, at 320–485 m. Bunches were destemmed and gently crushed. Vatting lasted 8–12 days with regular pumpovers and punchdowns. The wine matured for 27 months in 225 L American-oak barrels. Production comprised 62,418 × 0.75 L, 1,430 × 1.5 L, 150 × 3 L, 20 × 5 L and 4 × 12 L bottles.
Tasting Notes Balsamic background with spices, ripe black berries, cassis, figs, mineral and scrubland notes; refined and lively, with silky texture, polished tannins and a persistent long finish
Sources: cdn.shopify.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 13.5%
Grape Varieties 84% Tempranillo, 9% Graciano, 5% Mazuelo, 2% Garnacha
Classification Tinto Gran Reserva, D.O.Ca. Rioja
Region Rioja
Harvest Dates Manual harvest from 30 September to 18 October 2014
Estate Grown Yes
Fermentation Vessels Temperature-controlled stainless-steel tanks; varieties fermented separately
Pressing Method Gentle, Slow Pressing Of The Solids In Vertical Presses After Fermentation
Oak Types American oak
Barrel Size 225
Bottling Date January 2018
Contains Added Sulfites Yes
Production Volume 21,080 bottles
Bottles21,080
Production Details Fruit came from the 300-hectare Finca Ygay estate in Rioja Alta, at 320–485 m. Bunches were destemmed and gently crushed. Vatting lasted 8–12 days with regular pumpovers and punchdowns. The wine matured for 25 months in 225 L American-oak barrels.
Tasting Notes Redcurrants, ripe plums, sweet spices, dried figs, cedar, cocoa and forest floor; fine and balanced, with silky tannins, structure and freshness
Sources: cdn.shopify.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 14.0%
Grape Varieties 83% Tempranillo, 9% Mazuelo, 5% Garnacha, 3% Graciano
Classification Gran Reserva, D.O.Ca. Rioja
Region Rioja
Harvest Dates Manual harvest from 20 to 23 October 2013
Estate Grown Yes
Fermentation Vessels Temperature-controlled stainless-steel tanks; varieties fermented separately
Pressing Method Gentle Pressing Of The Solids In A Vertical Press After Fermentation
Oak Types American oak
Barrel Size 225
Bottling Date April 2016
Production Details Grapes came from the 300-hectare Ygay Estate at the southernmost point of Rioja Alta, at 320–485 m. Destemmed grapes underwent approximately 8–12 days of fermentation/vatting with regular pumpovers and punchdowns. The wine matured for 30 months in 225 L American-oak barrels. Recommended serving temperature was 16–17°C (60–63°F).
Food Pairing Hake cheeks in gelatin sauce with Iberian-ham ravioli; wild-boar sirloin with red wine; baked glazed veal cheeks with quince and rosemary-infused apple; red-bean stew with braised pork jelly cubes
Sources: cdn.shopify.com ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 14.0%
Grape Varieties 80% Tempranillo, 9% Mazuelo, 8% Garnacha, 3% Graciano
Classification Gran Reserva, D.O.Ca. Rioja
Region Rioja
Harvest Dates Manual harvest from 13 to 26 September 2012
Estate Grown Yes
Fermentation Vessels Temperature-controlled stainless-steel tanks; varieties fermented separately
Pressing Method Gentle, Slow Pressing Of The Solids In Vertical Presses After Fermentation
Maceration 9 days
Oak Types American oak
Barrel Size 225
Bottling Date August 2015
Production Volume 63,692 bottles
Bottles63,692
Production Details Fruit came from the 300-hectare Finca Ygay estate in Rioja Alta, at 320–485 m. Bunches were destemmed and gently crushed; the nine-day vatting included regular pumpovers and punchdowns. The wine matured for 29 months in 225 L American-oak barrels.
Food Pairing Roast kid shank with roasted pumpkin, nuts and fermented garlic; boned hare rack with hazelnut toast and white-wine-and-citrus mustard; grilled-steamed sea bream with vine-shoot-roasted spring onion, red wine and beetroot cream; red-wine sorbet with chocolate chips
Sources: cdn.shopify.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 14.0%
Grape Varieties 91% Tempranillo, 4% Mazuelo, 3% Graciano, 2% Garnacha
Classification Gran Reserva, D.O.Ca. Rioja
Region Rioja
Harvest Dates Manual harvest from 13 to 29 September 2011
Estate Grown Yes
Fermentation Vessels Temperature-controlled stainless-steel tanks; varieties fermented separately
Pressing Method Gentle, Slow Pressing Of The Solids In Vertical Presses After Fermentation
Maceration 9 days
Oak Types American oak
Barrel Size 225
Bottling Date 15 September 2014
Production Volume 50,092 bottles
Bottles50,092
Production Details Fruit came from the 300-hectare Finca Ygay estate in Rioja Alta, at 320–485 m. Bunches were destemmed and gently crushed; the nine-day vatting included regular pumpovers and punchdowns. The wine matured for 24 months in 225 L American-oak barrels.
Food Pairing Hake cheeks in gelatin sauce with Iberian-ham ravioli; wild-boar sirloin with red wine; oven-glazed veal cheeks with quince and rosemary apple; red-bean stew with gelatinous pork cuts
Sources: cdn.shopify.com ↗ · Compare this vintage
2010 Technical Specifications
Grape Varieties 90% Tempranillo, 5% Mazuelo, 3% Garnacha, 2% Graciano
Classification Gran Reserva, D.O.Ca. Rioja
Region Rioja
Harvest Dates Manual harvest from 20 to 23 October 2010
Estate Grown Yes
Fermentation Vessels Temperature-controlled stainless-steel tanks; varieties fermented separately
Pressing Method Gentle, Slow Pressing Of The Solids In Vertical Presses After Fermentation
Maceration 9 days
Oak Types American oak
Barrel Size 225
Bottling Date September 2013
Production Details Fruit came from the 300-hectare Finca Ygay estate in Rioja Alta, at 320–485 m. Bunches were destemmed and gently crushed; the nine-day vatting included regular pumpovers and punchdowns. The wine matured for 24 months in 225 L American-oak barrels. The producer recommends approximately 30 minutes of oxygenation and serving at 16–18°C.
Food Pairing Hake cheeks in gelatin sauce with Iberian-ham ravioli; wild-boar sirloin with red wine; oven-glazed veal cheeks with quince and rosemary apple; red-bean stew with gelatinous pork cuts
Sources: cdn.shopify.com ↗ · Compare this vintage
2009 Technical Specifications
Grape Varieties 89% Tempranillo, 5% Mazuelo, 4% Graciano, 2% Garnacha Tinta
Classification Gran Reserva, D.O.Ca. Rioja
Region Rioja
Harvest Dates Manual harvest from 3 to 16 October 2009
Estate Grown Yes
Fermentation Vessels Temperature-controlled stainless-steel tanks; varieties fermented separately
Pressing Method Gentle, Slow Pressing Of The Solids In Vertical Presses After Fermentation
Maceration 9 days
Oak Types American oak
Barrel Size 225
Production Details Fruit came from the 300-hectare Finca Ygay estate in Rioja Alta, at 320–485 m. Bunches were destemmed and gently crushed; the nine-day vatting included regular pumpovers and punchdowns. The wine matured for 25 months in 225 L American-oak barrels, including nine months in new barrels, followed by 36 months in bottle. The producer recommends approximately 30 minutes of oxygenation and serving at 16–18°C.
Food Pairing Hake cheeks in gelatin sauce with Iberian-ham ravioli; wild-boar sirloin with red wine; oven-glazed veal cheeks with quince and rosemary apple; red-bean stew with gelatinous pork cuts
Sources: cdn.shopify.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 1954 / 750ml | ≈ $439.18Original CHF 363.00 | topwines.ch ↗ |
| Shop price | 2016 / 750ml | ≈ $63.15Original CHF 52.20 | fr.millesima.ch ↗ |
Producer Information
Website
Address
N-232a Km 402, 26006 Logroño, La Rioja, Spain
Phone
+34 941 27 13 80
Owner
Familia Cebrián-Sagarriga
Cellarmaster
María Vargas