Own Vineyards: Located in our Finca Ygay, the vineyards of Ygay occupy an area of 300 hectares surrounding the winery, in Rioja Alta, with an altitude difference from 320 meters to 485 meters.
Grape Varieties: 83% Tempranillo, 9% Graciano, 5% Mazuelo, 3% Garnacha.
Manual Harvest: From 10 to 26 October.
Vinification: The bunches are destemmed and crushed gently. The varieties are fermented separately in stainless steel tanks, with temperature control. The encubado has a duration of 8 days during which they are carried out overpumping and bazuqueos, to favor the contact of the must with the skins and to provoke a slow and natural extraction of aromas and polyphenols. After fermentation, the solid parts of the grapes are pressed in vertical presses, by means of a soft and slow process that favors the extraction of colour and mature tannins that reside in the skin.
Aging Process: Aged for 16 months in American oak barrels of 225 liters capacity.
Food pairing: Steam-grille hake loin, prawns with muslin of its coral and truffle aroma; salted cod in the oven with onion and green peppers; stew of red beans with pig’s hand and cabbage jar; Grilled beef sirloin, fried green asparagus and carrot puree; creamy carnaroli rice with truffles and medium-cooked foie gras; selection of creamy and blue cheeses, red wine compote and sour cherries.