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Valenciso 10 Years Later
Valenciso 10 Years Later is one of our top 10 wines in 36 years of profession. The proof of the perfect balance between fruit and oak. Elegance and longevity from its production in cement accompanied by the richness of a great barrel.
Bottled ten years after its harvest, this great red wine expresses our tradition as winemakers in La Rioja: experience, work, nature, and passion.
0.75l bottle
Variety: 100% Tempranillo
Region and vineyards:
In a winery, the most important thing is the vineyard. We cultivate plots in La Rioja Alta, in Ollauri, Briones, Haro, Rodezno, Gimileo, Zarratón, and Villalba. All are at altitude, between 480 and 610 meters, in clay-limestone soil that favors the acidity and finesse of northern Tempranillo.
Production:
The harvest is the starting point of the production. Obviously, this work is done manually, selecting only the best bunches that will arrive at the winery. Once there, the grapes are destemmed and will go directly to the cement tanks where fermentation will take place. This will be done with the whole grape. Here, malolactic fermentation will also occur. Once finished, the usual practice would be to change tanks and transfer the wine… but no! In this case, Valenciso 10 Years Later will remain right here for approximately 4 years. After this time, it will then go to the Caucasian oak barrel, where Valenciso 10 Years Later will remain for another four years (approx).
Tasting:
It is a mature red wine, cherry in color. Elegant and sophisticated. On the nose, smoky notes and spices combine wonderfully with licorice and red and black fruit. On the palate, it is long, flavorful, and lively, with great freshness. Creamy tannins. Spicy finish.
Pairing:
Serving temperature: 15-17°C
Legumes, Risottos, Soft cheeses, Red meats
Valenciso
The vineyard is the life of the winery. A story of centuries through a topography, a soil, a climate, and man. We benefit from that history to reveal it in our wine, seeking to continue and improve the work of those who preceded us.
We have chosen quality over quantity, reducing production to a yield of 5,000 kilos per hectare - instead of the 6,500 allowed - to favor the concentration and richness of the grape.
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