• red
• H. Lopez de Haro
• Red
• Tempranillo

Hacienda López de Haro Crianza is a round, friendly and expressive wine, the product of its harmonious blend of Tempranillo, Garnacha and Graciano, and with a classic aging in French oak and American oak barrels in equal parts. Smooth on the palate and balanced, this vintage will dazzle lovers of classic Riojas, where fruity and aging aromas coexist in harmony.

• Rioja
• H. Lopez de Haro
• Red
• Tempranillo

All wine is the fruit of a pact. Between nature and the place, between the vineyard and the efforts of men, etc. Poor land in a privileged area, old vines with low Tempranillo production, exhaustive selection of bunches and respectful production are the four elements that result in this 'made in' Vintae wine.

• Rioja
• Bilbao wineries
• Red
• Tempranillo

The Vin~a Pomal estate, which gives its name to this wine, is made up of 90 hectares of vineyards. It is located in the municipality of Haro, less than 2 kilometers from the winery that launched this wine on the market in its 1996 vintage to celebrate the centenary of its foundation. Today, more than 20 years later, they continue to be faithful to the Rioja winemaking tradition and produce a wine with high aromatic intensity, good structure and soft tannins. View: Cherry red color with purple flashes. Nose: High aromatic intensity. Flowers, black fruits and licorice with nuances of vanilla and roasted. Mouth: Soft, balanced and fresh. With good structure and soft tannins.

• Rioja
• Squire
• Red
• Tempranillo

The Escudero family currently has 170 hectares of its own vineyard with an average age of 50 years, with vineyards that exceed a century. Most of them are located on Mount Yerga at an altitude of 700 m. with a microclimate with significant differences between daytime and nighttime temperatures in summer. The soil is a collage of old vines, vines documented since 1821 and that the current generation of the Escudero family has brought together and adapted to achieve the vineyard with which they currently make their products. The most recent vineyards are those of Chardonnay, 25 years old, and Viura, 30 years old, with the exception of the most recent vineyard planted around the Bodegas Valsacro building, in the purest Chateau style. The reds, Tempranillo, Garnacha, Mazuelo and Graciano, have completed an average of 80 years, many of them planted by grandfather and great-grandfather. The harvest is manual and long, since it has to follow the maturity process of each variety, payment by payment, taking into account the orientation, the soil, etc... It is carried out in small boxes that are transferred to the winery to be selected, after a first selection in the vineyard. The entire vinification process is done by gravity, never using vintage pumps to transport the crushed grapes, nor to pump over the must during fermentation. With this we avoid the contact of the grape with mechanical parts and we avoid breaking seeds that contribute burning tannins and bitter flavors. In this way, healthy and selected, it undergoes a long maceration of more than 30 days to extract the maximum color, aromas and tannins. In the process, temperatures below 30 degrees are controlled and it is completed with malolactic fermentation in barrels, with weekly batonage.

Rioja

Premium Wines

Red

Tempranillo

From goblet vineyards, in plots located in Region I of Winkler and Amerine, unique in La Rioja due to its extreme latitude for growing vines. Not only does the altitude influence the cultivation of the vine, but also the extreme temperatures during its vegetative cycle. In this area, during its ripening period, the temperature contrast between day and night is brutal, which is why the vine protects itself and creates a very thick skin; which will give rise to a great tannin in the wine for its long aging. Its harvest is done manually in boxes of 25 kg. The yeasts that will give rise to fermentation are native to the vineyard. It remains in maceration with its skins for a month, it is pressed, and its noble fraction is left until the summer of the following year, which is when it ferments.