85% Tempranillo, 15% Garnacha Tinta, Graciano and Mazuelo

Food pairings: A wide range of dishes, from fish to red meats, cheeses and stews.

Winemaking: The wine was fermented in 20,000 kg stainless-steel tanks with pump-overs, délestage and punch-downs, followed by a warm post-fermentation maceration, about 18 days in vat in all. After malolactic fermentation it aged 18 months in American and French oak, was bottled in May 2023, and rested at least 12 months in bottle in CVNE's cellars before release.

Vineyards and terroir: The fruit comes from the estate vineyards Caballeros, Santo Tomás and Sarnamoros in Rodezno, Villalba and Haro, in Rioja Alta: mostly clay-limestone soils at 500 to 600 metres, with vines 20 to 25 years old, all picked by hand. In 2020 the harvest ran from September 9 in Torremontalbo to October 9 in Cihuri.

Family and history: Compañía Vinícola del Norte de España (CVNE) was founded in 1879 in the Barrio de la Estación in Haro; the brand name CUNE came from a slip in writing the company's initials. This wine has carried the name Reserva since the 1970 Rioja wine regulations.

In the pictures: Raising a glass of Cune Reserva among the vines; the Compañía Vinícola del Norte de España winery in Haro; and CVNE's Nave Eiffel barrel hall. The second photograph is by Zarateman, Wikimedia Commons, CC0; the third is by Txo, Wikimedia Commons, CC BY-SA 4.0.