Hacienda Lopez de Haro - Gran Reserva2016

RED WINE

Ageing

30 months in used (80%) and new (20%) French and American oak barrels. Maturation in bottle for more than 4 years.

Background

Although we have explored a lot, in Vintae we never lose sight of our land because here, in Rioja, is where we have learned almost everything we know. With Bodega Hacienda Lopez de Haro we wanted to recover the authentic essence of Rioja, its fine wines, the classics that made this region great because they represent elegance.

But, if we wanted to create modern wines, it was not enough to look at tradition. That is why, in the Hacienda Lopez de Haro collection, the historic Riojan finesse joins the grape quality of our old vineyards to create authentic contemporary classics.

In deciding where to establish our winery we chose the historic town of San Vicente de la Sonsierra, in the heart of DOCa Rioja surrounded to the north by the Sierra Cantabria and to the south by the Ebro river. The microclimate of the area and its clay-calcareous soils generate the perfect conditions for the vineyard, especially for the Tempranillo grape, the top variety of this area.

Harvest

Manual harvest in October.

Tasting notes

Russet red with vivacious notes on the rim that denote its freshness despite its extensive aging both in barrels and bottles. A true mosaic of spices on the nose, making it enormously complex. A sweet, primary background also stands out with notes of ripe fruit compote and an interesting touch of licorice. Persistently lingering on the palate, shows velvety tannins, the result of its slow evolution throughout the extensive aging period. Preserving good acidity makes it balanced from beginning to end. Its enveloping nature provides a very elegant, harmonious ending.

Varietals

A selection of old vineyards with very low production and high quality grapes, settled on poor soils of Ebro's terraces in the area of San Vicente de la Sonsierra (Rioja Alta).

Vinification

Winemaking in 30.000 kg vats. Maceration for 10 days. Controlled fermentation at 25C.