2005 Lar de Paula Reserva, Rioja Alavesa, Spain, Rioja

The 2005 harvest was excellent with a favourable vegetative cycle due to a benign climate that offered moderate, but well-distributed precipitation until the fruit setting. This was a model harvest in terms of the healthy conditions and climate. Nearly the entire harvest came from bush vines, which generally produce lower yields but much higher fruit quality.

Following selection of 100% Tempranillo grapes, which are then destemmed and crushed, the must is fermented in stainless steel deposits, which use the fermentation process’ natural release of carbon dioxide to flood the cap automatically. This innovative method impedes oxidation and better preserves the colour and aromas of the wine. The eight days of fermentation is followed by another six days of maceration.

The wine is aged in French and American oak for 18 months, rounding off the ageing period with another 18 months in the bottle.