imperial reserva 2012
Book 24 months in barrel and 36 months in the bottle before its release. Selection of the best grapes harvested manually in our payments of Rioja Alta.
After fermentation, the wine is maintained in tubs a few days more, extending the maceration process to obtain desired color and structure. After fermentation, i.e., the transition from Malic acid to lactic is barrel producing a refined wine, leaving it in its appropriate acidity.
This wine has been raised in French and American oak barrels before being clarified traditional and bottling. Once in bottle, it rests in our cellars under the appropriate humidity and temperature conditions completing his upbringing until the optimum time of consumption.