Own Vineyard: Located in our Ygay Estate, the Ygay vineyards occupy an area of 300 hectares surrounding the winery, in Rioja Alta, with an altitude difference from 320 meters to 485 meters.
Grape varieties: 84% Tempranillo, 9% Graciano, 5% Mazuelo, 2% Garnacha.
Alcoholic degree: 14% Vol.
Vinification: The bunches are de-stemmed and gently squeezed. The varieties ferment separately in stainless steel tanks, with temperature control. The vatting lasts 8 days during which pumping over and punching is carried out, to favor the contact of the must with the skins and cause a slow and natural extraction of aromas and polyphenols. After fermentation, the solid parts of the grape are pressed in vertical presses, through a smooth and slow process that favors the extraction of color and ripe tannins that reside in the skin.
Aging Process: Aged for 19 months in 225 liter capacity American oak barrels.
Pairing: Steam-grilled hake loin, prawns with coral muslin and truffle aroma; baked desalted cod with onion and green peppers; red bean stew with pig’s trotters and pitcher kale; grilled beef tenderloin, fried green asparagus and carrot puree; creamy rice carnaroli with truffles and half-cooked foie; selection of creamy and blue cheeses, compote of red wine and sour cherries.
Consumption recommendation: Serve at a temperature between 16-18ºC to favor the oxygenation of the wine and to be able to enjoy its aromas to the maximum.