Los Esenciales Selection

2 Altos Rioja Crianza + 2 Pago de Cirsus Vendimia Seleccionada + 2 Lar de Paula Terrazas + 2 Valtravieso Crianza.


Accumulate 1,70€ in your Grand Winer level BLACK, SILVER, GOLD account

76,70VAT incl.

Red Wine Valtravieso Crianza 2015

The highest estate in Ribera del Duero

Valtravieso Crianza comes from centenary vineyards with an average age of 80 years, with low depths, low fertility, high active limestone component and especially stony. They are the yards of Revilla, Santa María, El Obispo and El Buey, all located at a 900- metre altitude.

85% made with Tinto Fino, 10% Cabernet Sauvignon and 5% Merlot. The grapes were selected by hand and transported to the winery in boxes of 15 kilograms, later had their stems removed and was vatted without squeezing. Pre-fermentative cold maceration was carried out at 6°C for 7 days, followed by alcoholic fermentation in independent deposits, each variety having native yeasts present in the grape skin by nature. Merlot and Cabernet varieties performed malolactic fermentation in oak. Subsequently, the whole harvest was then placed for 12 months into French barrels for up to 4 years of use, in order to prevail fruit characteristics on its developmental stages.

A maroon cherry red colour, with a fruity ripe aroma, with slight oak spice. In the mouth the tannins appear with a soft touch and get fused with the rest of the wine components.

Red Wine Lar de Paula Terrazas 2014

Elegance is in Altitude

The wines comes from barely 20-year-old vineyards, located in the centre of Rioja Alavesa, in El Villar de Álava, with a unique geographical situation, protected in the north by the Sierra Cantabria with some influence of the Ebro river microclimate. These are mostly limestone vineyards, which contribute to Tempranillo elegance and its definition with fruity intensity of a good sunshine, which characterizes these Rioja lands.

Made with 100% Tempranillo, harvested by hand, cluster by cluster. After selection, the grapes had their stems removed and the grapes were squeezed with prefermentative maceration at 16°C to obtain greater aromatic intensity with 12-day fermentation at a temperature between 28° and 30°C. The wine was aged in French and American oak barrels for 12 months, completing the process with maturation in the bottle for at least 4 more months.