Located in Rioja Alavesa and Rioja Alta, the vineyards are mainly goblet-trained, on very poor chalky soils with a clayey-loam texture.
The fermentation and maceration process lasts 15 days in stainless steel tanks. Daily pumping-over allows for optimum extraction of colour and tannins. The ageing process lasts 24 months, with three rackings, in 225-litre American and French oak barrels.
The wine matures in the bottle for 2 years before being released onto the market.
El Gallo, Garcimoracho and independent vines
20 days in stainless steel.
24 m. French oak b.
12 m. in bottle
James Suckling 2021
92 points - Muriel Reserva 2016
International Wine Challenge 2021
Silver - Muriel Reserva 2016
Gilbert & Gaillard 2020
90 points – Muriel Reserva 2016
Characteristic ruby red with slate-red rim.
Intense and complex, with fine aromas from oak ageing (spices, coffee, vanilla, coconut) combined with a bouquet of ripe fruit.
Balanced and elegant, maintaining good freshness.
All types of roast and grilled red meats.
Lamb chops roasted over vine shoots.
Meat stews and oily-fish stews (cod, white tuna, etc.).
In general, recipes with sauces and a certain intensity.
Serve at 16-18ºC.