Vallobera Estate

Made in stainless steel with a 3-day pre-fermentation maceration at 13-14°C with long pump-overs. On the fourth day, fermentation begins at a temperature between 25 and 27°C, preserving the purity of the primary aromas. Aged for 16 months in French oak barrels to develop aromatic complexity.

Deep cherry red. Ripe nose, undergrowth, and well-integrated oak that doesn't overpower. Balanced and intense on the palate, highlighting the structure provided by its fine tannins. Long finish. Recommended with red meats and roasts.

From a 9-hectare plot planted in Elvillar de Álava at an altitude of 680 m in 2001, 8 hectares are selected, and from a second plot located in Laguardia of 5 hectares planted in 1989, at an altitude of 600 m, 2 hectares are selected to produce this wine.

Atlantic with Mediterranean influence

pH: 3.62

7SO2 (mg/l): 4