ChinChin Ijalba Organic Rioja

Ijalba Reserva

Variety

Tempranillo 80%, Graciano 20%

Winemaking & Ageing

Fermentation in temperature controlled stainless steel vats at around 28ºC. Spontaneous malolactic fermentation. The wine evolves 24 months in classic barrels, 12 months in French oak, 12 months in American oak. Afterwards the wine rests in bottle for a minimum of 12 months.

Tasting Notes

Cherry red, high intensity and brilliant. Intense and complex nose of stewed red fruits, light toasted notes, with a background of aromatic herbs. Well structured and a long harmonious aftertaste. A wealth of subtleties.

Analysis

13,92% alcohol; 65 mg/l total sulfur; 58 index of total polyphenols.

Storing

Can be enjoyed after release yet the wine has a superb storing potential of at least 10 years.

Pairing

Stews, game birds or ground game, red meat and roasts. Well cured cheeses.

Viña Ijalba Reserva

Ijalba Cuvée 

Variety

Tempranillo 70%, Graciano 20% & Maturana Tinta 10%

Winemaking & Ageing

After a cold and intense prefermentacion maceration during 48 hours the must is fermented at a controlled temperature of 25ºC for approximately 10 days. The wine is aged for 6 months in 1 and 2 year old american oak barrels.

Tasting Notes

Maroon colour, with aromas of mature fruit and hints of a toasted flavour from the oak. In the mouth it is flavourful, with tannins, mature fruit and very spicy.

Storing

It can be kept for four or five years after harvesting.

Pairing

Grilled meat (especially lamb) and red peppers or potatoes cooked with chorizo, known hereabouts as “potatoes in the Rioja style”.

Analysis

13,0% alcohol; 56 mg/l total sulfur; 68 index of total polyphenols.

Viña Ijalba Cuvée

Ijalba Crianza 

Variety

Tempranillo 90%, Graciano 10%

Winemaking & Ageing

Fermented in stainless steelat a controlled average temperature of 28ºC. Twelve months of evolution in American oak. The wine rests in the bottle for a minimum of 6 months in the bottle before release.

Tasting Notes

Intense ruby red colour, aromas of stewed fruit, a touch of toasted almond sand vanilla. Full bodied in the mouth, with a silky texture and along finish.

Serving Temperature

16ºC

Pairing

Barbecued meat, roast duck or pork. Fish seasoned with aromatic herbs, beans and other vegetable dishes. Manchego cheese.

Analysis

13,81% alcohol; 58 mg/l total sulfur; 55 index of total polyphenols.

Viña Ijalba Crianza