This is our interpretation of the “Viura” grape from the Alava Rioja region. If the Tempranillo variety in our area is the king, then Viura is the queen. This variety was planted on the end posts of the vineyards, in the poorest soils. The highest sections are where these vines were best situated to withstand the inclement weather and the harshness of the environment. The grapes were left to fully ripen before harvesting them with the red wine and then blended with it. The resulting wines were vibrantly fluid and fresh.
We decided to create a white wine which reflects our identification with the environment, an elevated area where the forest used to outline the landscape that the vines now cover.
During the second fortnight in September, the period when we harvest, the grapes are macerated for several hours with their skins for subsequent pressing and then, the clean must is left to ferment. Small stainless-steel tanks and new French Oak barrels are used in the fermentation phase.