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.
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.
It can be kept for four or five years after harvesting.
Grilled meat (especially lamb) and red peppers or potatoes cooked with chorizo, known hereabouts as “potatoes in the Rioja style”.
13,0% alcohol; 56 mg/l total sulfur; 68 index of total polyphenols.
Viña Ijalba Cuvée