Colecciones: Hacienda López de Haro

• Varieties: Tempranillo (90%) and Mazuelo (10%).
• Ageing: 14 months of aging in new and second-fill barrels of French oak (40%) and Hungarian oak (60%).
• Harvest: Manual harvest from September 22 to October 16.
• Vineyard: 18 hectares of vineyards selected from different plots within San Vicente de la Sonsierra (530 m.).
• Winemaking: 12 days of maceration. Controlled fermentation stopping at a minimum of 25 degrees.
• Alcohol content: 14% Vol.

Tasting notes

• Colour: Intense cherry color with garnet tones on the rim, great vivacity and brightness.
• Nose: The aromas of black fruits predominate accompanied by balsamic and mineral notes that give it a great depth. A very intense and complex nose, with aromas of broom, forest and other sweet notes coming from its barrel aging.
• Palate: Fresh, very enveloping with a lingering finish. The amplitude of the Tempranillo variety is combined with the acidity and tension of the Mazuelo. A wine of enormous complexity and full of nuances, the result of a precise combination of the mosaic of old vines hailing from the municipality of San Vicente.

• Varieties: Viura and other varieties.
• Ageing: Three months. French oak barrels.
• Harvest: During the entire month of october. Hand picked.
• Vineyard: A selection of old Viura vineyards, settled on poor land in the area of San Vicente de la Sonsierra (La Rioja).
• Alcohol content: 12,5% Vol

Tasting notes

• Colour: Straw yellow colour wine.
• Nose: Ripe fruit, dates and banana notes stand out on the nose in combination with the nuances of the barrel.
• Palate: It is fresh and fleshy, leaving a long, balanced and pleasant aftertaste.

• Varieties: Viura and Garnacha.
• Harvest: During the entire month of october. Hand picked.
• Vineyard: A selection of old Viura and Garnacha low production vineyards, settled on clay-ferrous soils in the area of Alto Najerilla (La Rioja).
• Winemaking: Maceration between 24 and 48 hours at low temperatures, around 10C. Subsequently, the devatting process is carried out, extracting a bright and rosé coloured must in a natural way and that ferments between 10-12C for 20 days.
• Alcohol content: 12,5% Vol

Tasting notes

• Colour: Clean pale pink.
• Nose: Intense wine, highlighting red fruits and banana aromas as well as featuring some floral notes.
• Palate: Silky and pleasant wine with great balance, resulting at the same time greedy and fresh.

• Varieties: 100% Tempranillo.
• Ageing: 6 months in new barrels.
• Harvest: Hand picked during the second and third week of October.
• Vineyard: A selection of old vineyards, between 50 and 70 years old, located in San Vicente de la Sonsierra.
• Alcohol content: 13,5% Vol

Tasting notes

• Colour: Violet tones.
• Nose: Complex, aromas of red fruit and liquorish, typical of the Tempranillo variety, combined with a touch of roast nuances from the barrel.
• Palate: Very pleasant wine with a seet attack, followed by a nice acidity and ripe tannins, wich provides it with a long and pleasant aftertaste.

• Varieties: Tempranillo, Garnacha and Graciano.
• Ageing: Aged in French and American oak barrels during 18 months.
• Harvest: Hand picked during October.
• Vineyard: A selection of old vineyards with very low production settled on poor land of Ebro's terraces in the area of San Vicente de la Sonsierra (La Rioja).
• Winemaking: Between 8 and 10 days of static maceration to avoid over-extraction. Spontaneous fermentation with native yeasts at 24ºC. Very small amounts of sulfur are added.
• Alcohol content: 14% Vol

Tasting notes

• Colour: Deep red cherry colour with roof tile tones.
• Nose: Aromas of ripe red fruit and liquorish combined with coffee,vainilla anda balsamic nuances from the barrel ageing.
• Palate: Smooth and velvety wine with sweet and ripe tanning that make it a pleasant and easy-drinking wine with a long aftertaste.

• Varieties: Tempranillo and Graciano.
• Ageing: 20 months in French oak barrels used 1 to 3 times.
• Harvest: Hand picked during the second and third week of October.
• Vineyard: Old vineyards with very low production settled on poor land of Ebro's terraces in the area of San Vicente de la Sonsierra (La Rioja).
• Winemaking: Produced in 30.000 g vats. Fermentation at 28º. Maceration for 2 weeks.
• Alcohol content: 13,5% Vol

Tasting notes

• Colour: Medium-high depth wine, ruby red colour with roof tile rim, which denotes its long barrel ageing and its peaceful bottle ageing.
• Nose: Powerful on the nose with primary aromas of ripe fruit accompanied by complex spicy and balsamic notes and a slight touch of vanilla.
• Palate: Balanced on the palate, it is a round and unctuous wine with ripe and sweet tannins, providing the wine with a long aftertaste: an elegant Rioja classic.

• Varieties: Tempranillo y Graciano.
• Ageing: Aged for 30 months in French and American oak barrels. Quaterly racking. Bottle aged for at least three years.
• Harvest: Handpicked during the second and third week of October.
• Vineyard: A selection of old vineyards with very low production settled on poor land of Ebro's terraces in the area of San Vicente de la Sonsierra (La Rioja).
• Winemaking: Made in 30,000 kg vats. Fermentation at 28ºC. Two weeks maceration.
• Alcohol content: 14% Vol

Tasting notes

• Colour: Bright cherry-red colour and a rim with roof tile tones
• Nose: High aromatic intensity, clean and sound. Complex on the nose with coffee, vanilla, roast and balsamic nuances integrated into an intense bottom note of ripe fruit.
• Palate: Elegant and round. It is well balanced with a velvety attack followed by a pleasant acidity and a silky and full-bodied aftertaste resulting from its noble and ripe tannin. Its long aftertaste has spicy and balsamic hints, resulting from its long and peaceful ageing, as well as confit fruit nuances that uncover its personality.

• Varieties: Tempranillo and Garnacha.
• Ageing: Aged for over 30 months in new French oak barrels. Quaterly racking. Bottle aged for at least three years.
• Harvest: Handpicked during the month of October.
• Vineyard: A selection of old Tempranillo vineyards with very low production located in the area of Sonsierra and old Graciano vineyards located at high altitudes in the area of Cárdenas.
• Winemaking: Fermentation in 500-litre open barrels made with French oak, where plunging is carried out on a daily basis, following a traditional process. Malolactic fermentation is carried out in new French oak barrels, where the ageing subsequently takes place.
• Alcohol content: 14,5%

Tasting notes

• Colour: Deep red cherry colour
• Nose: Intense and complex. Black fruit nuances from a ripe and full grape stand out and mix with the barrel roast, providing spicy and cocoa notes
• Palate: It is a full wine with a strong character, also fleshy and elegant, with a mature tannin that provides a tasty aftertaste.