When they first thought of this wine, the idea was to make and raise the perfect wine, a wine in gratitude to the parents, Feli and Teo, founders of the winery. From the best of each harvest, a maximum of 8,000 kgs of grapes of the 100% Tempranillo variety are selected. Once these bunches have reached optimum maturity, they are carefully harvested and vinification takes place in a small stainless steel tank. After alcoholic fermentation and subsequent maceration, in order to extract its maximum potential, the wine is introduced into new French oak barrels where it undergoes a second fermentation, the malolactic fermentation. Its aging is completed with 18 more months in the same barrels and a minimum of 24 months of refining in the bottle. The result is this wine that combines complexity, elegance and harmony. The idea was to make and raise the perfect wine and the result is here. Now it is you who have to taste it and give your opinion.
Manual harvest. Selected bunch by bunch, the grapes ferment and macerate with their skins for 24 days in a small vat (16,000 kg). The malolactic fermentation ends in new 225-liter French oak barrels. Aged for 15 months in new French oak barrels where malolactic fermentation and refining in the bottle took place for at least 10 months.
After 7 generations of the family linked to the world of wine, Teodoro Unzalu and Mª Felisa Gaztelurrutia built in 1978 the first winery in Villabuena (Rioja Alavesa). In 2006, the ninth generation of the family saw the birth of a project that is the result of enthusiasm, effort and a spirit of improvement; the construction of the current winery in Laguardia (Rioja Alavesa). Built underground and next to the Sierra de Cantabria, the winery is located at an altitude of 690 meters and surrounded by a 7-hectare vineyard. Currently three brothers Iker, Unax and Usuri are in charge of managing the winery. The important recognitions obtained both nationally and internationally are a sign of the good direction that the winery has taken.
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