Tempranillo

The colour is clear and medium-intense ruby-red. Clean, medium-intense aromas recall red cherries, strawberries and mature plums, with cinnamon and vanilla. The palate is medium-dry and medium-bodied, with balance between acidity and soft tannins. The profile is rounded, juicy and fruit-led, with gentle spice and a smooth texture. The wine contains thirteen percent alcohol by volume.

Ripe black fruit, tobacco, liquorice, toast, light spice and fine leather shape this Rioja red. The blend includes Tempranillo, Garnacha, Graciano and Mazuelo. It spends three years in French oak and is racked twice each year before further bottle ageing. The palate is soft and light, with fruit, toast, fresh acidity and a pleasant finish.

Deep ruby colour accompanies black cherry, toasted oak, cigar box, game, tobacco and Asian spice. The palate is dense, layered and succulent, with soft, velvety tannins and a long finish. Tinta del Pais comes from vines eighty to one hundred and fifty years old. Fermentation lasts twenty-five days in cement, and ageing lasts twenty-four months in new 500-litre French-oak barrels. Production totals 7,452 bottles.

Spicy and balsamic aromas include vanilla, coconut and black pepper with blackberry notes. The palate is well structured, with balanced acidity and alcohol, soft, silky tannins and a long finish of fresh blackberry and spicy wood. The blend is eighty percent Tempranillo and twenty percent Garnacha. Tempranillo matures for thirty-six months in American oak, while Garnacha spends thirty months in American oak.

Tempranillo comes from vineyards averaging forty years old at about 500 metres. The fruit was harvested by hand in twelve-kilogram boxes. The wine is powerful and subtle, with richness, freshness and balance. Fermentation is followed by malolactic conversion in barrels and tanks, while ageing uses fine- and extra-fine-grained French wood. The wine remains in wood for fifteen months before bottle maturation.

Deep garnet-red colour with a ruby rim accompanies ripe black fruit, fig, balsamic notes, spice and smoke. The blend is harmonious and balanced, with approachable tannins and a long finish. Tempranillo and Mazuelo come from vineyards in Rioja Alta and Rioja Alavesa planted more than forty years ago. The wine spends twenty-five months in mixed barrels and thirty-six months in bottle.

Clean garnet colour accompanies wild rose, violet, cherry and redcurrant. The red has good volume, balance, elegance and persistence. Made entirely from Tempranillo, it comes from the estate’s oldest site, planted in the early twentieth century and named for Doña Genara Villota. Concrete-tank refinement is used, and production totalled 3,650 bottles for this release.

Red plum and blackberry lead a layered bouquet of sandalwood, dried flowers, dill and exotic spice. With air, cherry, cedar, rooibos tea and a subtle cocoa note come forward. The palate is concentrated but refined, supported by fresh acidity and smooth, integrated tannins. Mature oak contributes vanilla and gentle balsamic detail without overwhelming the fruit. Long and composed, it closes with dried red berries, spice and a quiet earthy note.

Blackberry, black plum and preserved dark fruit lead into warm spice, leather and a measured tobacco note. The palate is full-bodied and mature, with concentrated fruit held by rounded, ripe tannins rather than hard edges. Savoury oak and earthy detail add depth as the wine opens, while a steady mineral line keeps the richness composed. The finish is long, dry and gently spiced.

Blackberry and pomegranate lead an intense, expressive profile, joined by dark chocolate, mineral detail and warm spice. The palate is rich and voluptuous yet carries its scale with balance and surprising lightness. Ripe, firm tannins give structure, while liquorice, leather and savoury meat add depth. The texture stays velvety through a long, gently sweet finish. Decant before serving with roast lamb or braised beef.

Blackberry and dark cherry lead, with plum, dried herbs and earthy spice adding a rustic edge. The palate is dry and juicy, carrying ripe fruit through fresh acidity and lightly grippy tannins. Amphora ageing brings a subtle savoury texture to the finish, making it a natural match for lamb skewers, chorizo, grilled peppers or bean dishes.

Ripe cherry and dark berries lead, with cedar, tobacco and warm baking spice adding mature savoury depth. The palate is dry and robust, balancing concentrated fruit with fresh acidity and firm, polished tannins. Earth and vanilla gather through the persistent finish, making it a natural match for lamb, braised beef, grilled mushrooms or aged Manchego.

Wild berries and dark cherry lead, with smoky liquorice, vanilla and gentle spice adding depth. The palate is soft and fruit-forward, balancing a supple texture with fresh acidity and restrained American oak. Whole-berry fermentation keeps the red fruit vivid through the smooth finish, making this organically certified Rioja an easy match for barbecue lamb chops, chicken wings or firm cheeses.

Ripe plum and red cherry lead, layered with vanilla, cedar, balsamic notes and a touch of caramel from American oak. The palate is medium-bodied and polished, with bright acidity and fine tannins keeping the fruit composed. Savoury spice builds through the long finish, giving this traditional Rioja enough depth for roast lamb, mushrooms or slow-cooked pork.

Cherry red with a violet rim, opening on tart strawberry, ripe cherry and subtle notes of scrubland and resin. Mineral detail and light toast add depth without crowding the fruit. Structured and fleshy on the palate, it remains smooth and fresh, with balanced acidity carrying the composed, persistent finish.