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