Vivanco Reserva 2011
VARIETIES 90% Tempranillo, 10% Graciano.
VINEYARDS Selection of vineyards from the Briones, Rioja Alta terroir, with an average age of 35 years, cultivated on soils with a marked clay-calcareous profile.
HARVEST Each variety is harvested by hand in small boxes and separately. All the grapes are kept in a cold chamber for 36 hours before processing on a double bunch and grain selection table. The harvest began at the beginning of October for the Tempranillo variety and at the end of the same month for the Graciano variety.
WINE MAKING Each variety is produced separately. After a gentle squeezing, the must is gravity encased in small French oak vats where it is fermented and macerated in contact with the skins at a controlled maximum temperature of 30 °C, receiving light pumping over over for 20 days.
MALOLIC FERMENTATION In small French oak vats.
AGING 24 months in new and second year French and American oak barrels. The wine is aged for several months in French oak barrels before being transferred to the bottle rack where it will remain for another 24 months.