The 2011 Trasnocho, a blend of 90% Tempranillo, 5% Graciano and 5% skins of the Viura and Malvasia grapes that had been used for the whites, all fermented together. As with many of his other wines, only the destemmed grapes from the top half of the bunches are used, following one day in cold storage. It fermented in a combination of stainless steel and oak vats and aged for 20 months in new French oak barrels. It has the harmonious, clean and well-oaked profile of the reds from the house, with perfectly ripe fruit without any hints of over-ripeness. The palate is generous and voluptuous, with spicy flavors and fine tannins. A very nicely crafted modern Rioja. 12,000 bottles were filled in August 2013.
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