C.V.N.E. Compañía Vinícola del Norte de España

The grapes, grown in the Rioja Alavesa sub-zone are picked carefully by hand, when fully ripe, selecting only the healthiest bunches. On arrival at the winery, the grapes are cooled and macerated, prior to the alcoholic fermentation, which is carried out in stainless steel tanks at a controlled temperature. The length of time the fermenting juice is kept in contact with the skins is determined by daily tasting and analysis, until the desired levels of colour and structure are reached. The young wine is then transferred to a mix of American and French oak casks to mature, for up to 2 years, before being bottled. Once bottled, it will remain in our cellars to continue its maturation prior to release to the market.