On the nose, fresh red fruit aromas, particularly cherries, predominate, accompanied by the spiciness and elegance characteristic of Merlot. On the palate, fine and elegant tannins, typical of the region, and well-integrated toasty notes complement the ripe fruit.

The autumn of 2022 was marked by exceptionally warm temperatures in Rioja Alta, which favored proper reserve accumulation in the vines. This was followed by an especially wet January, which helped restore soil moisture and ensured an optimal start to the vegetative cycle. However, spring was characterized by unusually warm and dry conditions, followed by a summer of high temperatures and scarce rainfall.

The final week of August proved particularly challenging, with several days approaching 40°C, generating water stress and slowing down the ripening process. Despite these conditions, the absence of rainfall contributed to excellent vineyard health and allowed for the production of highly concentrated, high-quality grapes. The main challenge of the vintage was to preserve balance and freshness, resulting in wines that are intense, expressive, and with notable aging potential.

The Merlot harvest took place on October 1st, carried out manually in small boxes, with both cluster and berry selection prior to vinification in a new 600 L French oak bocoy. The Tempranillo was harvested on October 5th, also by hand in small boxes, with cluster selection before being transferred to stainless steel for vinification.

Following a cold pre-fermentation maceration, indigenous yeasts naturally present on the grapes were used. Alcoholic fermentation lasted approximately eight days. In the bocoy, the grapes remained in contact with the must and were gently moved by rolling the vessel on a support, carefully ensuring that the temperature did not exceed 27°C. This allowed for cap management through two daily pump-overs and rotations. During the final days, in the stainless steel tank, punch-downs were carried out to avoid the use of pumps.

Once alcoholic fermentation was complete, a two-week post-fermentation maceration followed, with its duration determined through daily tasting, which also guided the timing of devatting. Malolactic fermentation, carried out by native bacteria, took place in 600 L and 500 L French oak bocoys, followed by 13 months of aging.

The wine was clarified using albumin-free products and underwent a very light filtration prior to bottling.

The viticulture practiced is "conventional", but for the last couple of years, it has focused on integrated and environmentally friendly production, eliminating the use of herbicides and carefully considering the use of plant protection products. The soil work is carried out with mules in the "traditional way" due to the very close spacing of the vines. Our goal is to achieve optimal phenolic ripeness, allowing us to produce balanced wines capable of aging for extended periods thanks to the pH of this vineyard.

In 2016, next to «Los Carasoles de Bilibio» we reclaimed a small plot of 0.372 hectares divided into three small terraces, which my family affectionately calls “Los Escaños”.  According to the vineyard records, this small plot was originally planted in 1935, and we did indeed take buds from three original plantings and grafted them with about twenty new vines. The rest of the plot was planted with Tempranillo Familia Roda No. 107 in 2016.

Within the entire vineyard, I select the areas where the soil is poorest, and as a result, the vines have had to struggle more, yielding more concentrated grapes, both from Merlot and older Tempranillos.