In 1970 Luis Cañas changed two hundred years of tradition and became the first winemaker in Rioja Alavesa to bottle his young wine rather than sell it as bulk.

This bold move, and his continued pioneering spirit, has cemented the winery's enviable reputation as one of the most progressive in the region. Sheltered below the watchful Sierra Cantabria, the vineyards are all old, small plots on chalky-clay soils with a dedicated team of vineyard workers carrying out organic practices and a purpose built, fully equipped accommodation block was built for the entire vineyard team in 2006.

WINEMAKING

Upon entering the Bodega and passing the selection table, the grapes are de-stemmed and crushed before undergoing fermentation and then maceration in stainless steel tanks for a total of 8 days, obtaining better colour extraction as well as much more complex wines, suitable for prolonged aging. The wine is clarified with vegetable gelatines and follows anicrobic filtration. After its primary fermentation, the wine is placed in barrels where it undergoes malolactic fermentation and is aged for a minimum of 12 months. It is then bottled and aged for at least another 12 months.

FOOD PAIRING

Ideal with meat paella, roasted meat and poultry, chorizo and other Spanish cured meats.