With this wine, the Ruiz-Clavijo family seeks to recover the style of a fine Rioja wine with aging potential. It is a blend of Tempanillo and Graciano that conveys the essence of the vineyard from which it comes, two plots located in the municipalities of Clavijo and Alberite from which the grapes are obtained to obtain this wine of great naturalness and finesse. The soil and the variety are the elements that make up the backbone of this honest Rioja.

Vineyards located in the Rioja towns of Clavijo and Alberite respectively. El Paletón is trained in a goblet style and Los Olmos is trained in a trellis style. 1.80 hectares (9 fanegas) in El Paletón and 1.5 hectares (7.5 fanegas) in Los Olmos. El Paletón was planted in 1992 (26 years) and Los Olmos in 1999 (19 years).
In El Paletón, clayey-calcareous soils with stony ground predominate, while in Los Olmos, clayey-calcareous soils with some pebbles predominate.
Cold and rainy autumn. Cool winter, with a lot of rain and light snowfall. At the beginning of spring, there was intense rain accompanied by low temperatures that delayed the plant’s vegetative cycle. May and June were cold and unstable, with abundant rain. The summer period began at the end of June. July and August were warm and with some storms. Ripening took place correctly in the sunny months of September and October, with the storms of September 5 and 6 being particularly notable, together with some rain at the beginning of October, which required an exhaustive selection of bunches both in the field and in the winery due to the appearance of some botrytis symptoms.

Between 4,300 and 4,800 kilograms per hectare. The grape harvest began on October 15 and was characterized by good weather conditions, average production and excellent physiological, phenolic and aromatic maturity. Manual harvest in 12-kilogram boxes.
Grapes selected on the table and destemmed semi-manually. Then, they are manually placed in concrete tanks (without pumps). Controlled alcoholic fermentation at a temperature range of 26 to 28ºC in 9,800-liter concrete tanks. Malolactic fermentation in concrete tanks.
16 months in single-use French oak barrels. In the case of Tempranillo, the barrels are 300 litres, while for Graciano 300 and 500 litre barrels are used to preserve the freshness and the most authentic floral notes of the variety. Periodic racking is carried out every 6 months. It is then aged in cement tanks for 12 months for its refinement.