100% tempranillo. It is made directly in 225-liter French oak barrels for 14 days at low temperatures, with 4-5 daily stirrings, where it first undergoes alcoholic fermentation and then malolactic fermentation, seeking aromatic complexity. Finally, it is aged in new French oak barrels
for 8 months.
Underwater maturation occurs for 9 months at a depth of 24 meters off the coast of Alicante in theMediterranean Sea.
Type of wine: 100% Tempranillo from La Guardia. Rioja Alavesa.
Recommended consumption temperature: between 14 and 16 ºC.
Gastronomy: Soups and vegetable preparations, poultry, grilled meats, stews and stews.
The aroma: very strong and with an appreciated essence of Rioja Alavesa. Flavours such as black fruit compote, hints of liquorice, tobacco and special touches all stand out. The barrel aging appears to be even more notable after the underwater maturation in the form of vanilla and roasted coffee.
On the palate: We perceive a great abundance of mature black and red fruits, almost compotes. A perfectly integrated acidity which results in a wine of great volume on the palate and of excellent structure. In summary: fruity, potent and mature yet without losing the freshness of a young wine.