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ORIGIN : DENOMINACIÓN DE ORIGEN CALIFICADA RIOJA TYPE : White young wine. VARIETIES : Viura (92 %), Malvasía (8 %). ORIGIN OF THE GRAPES Vineyard: Proprietary vineyards in San Vicente de la Sonsierra and Labastida; yield: 50 Hls./Ha. Manual selection of the grapes during first fortnight in October 2004. Second selection of the best quality bunches using a sorting table in the winery. MACERATION Cold soaked 8 hours FERMENTATION Settled; temperature control between 14 and 16º C. Fermented with selected yeast (Saccharomyces Cerevisiae). STABILIZATION Cold stabilized VINTAGE For the first part of the 2006 vintage growth cycle, the weather was marked by abundant rainfall and snow, providing an appropriate amount of water in all phenological stages. An absence of springs frosts and a good, though somehow irregular, fertility provided medium cluster size. Summer beginning with some storms and very sunny favored a good healthy and vegetative development. High temperatures during the end of July and first half of August provoked water stress delaying the maturation. Intermittent rainfall after August the 15th and beginning of September , accompanied by more moderate temperatures, favored an increase in the sugars levels and a delay in phenological maturation. Harvest takes place during the 3rd week in October and it is characterized by a intense selection of clusters with perfect healthy and ripeness levels and an increase in temperatures that carried out an increase in sugars and polyphenols. TASTING NOTES Color Aroma: fresh fruit, banana, apple and peach. Powerfull and intense. In mouth: shows fresh fruity, silky notes with bright acidity, complex followed by a fruity and strong finish well balanced. PRESENTATION Bottle: Traditional Bordelaise, 750 mL, green with U.V. filter Cork: “1 + 1”. Maximum quality sterilized corks disks with an agglomerated body Label and back-label: Recyclable paper printed with ecological ink (without heavy metals) WINEMAKER Marcos Eguren RECOMMANDATIONS Conservation: constant temperatures lower than 12º C; humidity at 80 %. Dark storage. Consumption: Temperature of service: 6-8º C. Consume before February 2009. Recommended pairings: Light salads, white fish and shellfish. Soft cheeses.