Vineyard: Situated at 500 m above sea level at our 300ha/741 acre Ygay Estate (Rioja Alta). Made only at the excellent quality vintages. Grape varieties: 93% Tempranillo, 7% Mazuelo. Harvest: From the 6th to the 10th of October, 2001.

The grapes are harvested by hand and then taken to the winery in a short time. Key aspects of vinification: Grapes are first carefully de-stemmed and squeezed and then fermented in temperature controlled, stainless steel tanks for approximately 11-15 days, with daily “remontage” and “pigeage” processes which help its wine to develop its own personality.

Both these processes ensure maximum colour and aroma, without producing excessive tannin. 

Barrel ageing process: 31 months in 225  American oak barrels (at least 10 months in new oak) Bottle ageing: 3 years before being released to the market. Recommended foods: All red meats, roasts and game, cured ham and cheeses. 

Serving temperature : 18-19 ºC 

Decanting: It is recommended to decant forty minutes before serving.