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The bunches remain hung for 3 or 4 months in a cool and well ventilated space (the Supurao hanger). About 6,000 kg of grapes are hung to obtain a final yield of about 18%. After 3 months these raisined grapes rich in sugars are introduced a vertical press to get a very aromatic must. This must ferments very slowly and is stops when it reaches alcohol content around 12% vol.


Preserved pear and apricot aromas followed by candied lemon zest notes. Light, smooth and savoury on the palate; it drinks nicely and reminds me of soft jelly beans. Subtle.


Variety: 100% Viura Origin:  Sojuela, La Rioja

300 bottles production per year


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