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Valenciso Reserva
The Valenciso Reserva is a great wine that grows in the glass. The finesse and elegance of Rioja Alta, a perfect example between the classic and the modern. 100% Tempranillo, with 17 months in French oak barrels and aged for two years in cement tanks.
0.75l bottle
Variety: 100% Tempranillo
Region and vineyards:
In a winery, the most important thing is the vineyard. We cultivate plots in Rioja Alta, in Ollauri, Briones, Haro, Rodezno, Gimileo, Zarratón, and Villalba. All are at altitude, between 480 and 610 meters, on clay-limestone soil that favors the acidity and finesse of northern Tempranillo.
Winemaking:
Since 2006, we have worked the vineyard following sustainable or integrated viticulture. In 2017, we took a further step, moving to organic farming. It is the best way to cultivate to respect the soil, the vine, and the environment.
We do not use herbicides, pesticides, or insecticides. We hand-harvest as required by a great wine. This allows us to make the best selection of grapes in the vineyard. Additionally, our old vines deserve the delicate care in harvesting that is only possible manually. This translates into a higher cost.
Tasting:
Appearance: Cherry color with a garnet rim and high layer. Very clean and bright, presenting dense tears.
Nose: Fresh, flavorful, complex, and elegant, with aromas of red fruits that gradually appear alongside black fruit jam. Balsamic notes, licorice, and aging notes. A great balance between fruit and wood, with aromatic volume.
Palate: On the palate, it is flavorful and enveloping. Very long and persistent finish.
Pairing:
Serving temperature: 15-17°C
Pairs very well with roasted red and white meats, game birds, roast suckling pig, roast lamb, acorn-fed Iberian ham, and aged cheeses.
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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