Heredad de Baroja Reserva is nourished by the vineyards located in the center of Rioja Alavesa, in El Villar de Álava with a unique geographical situation, protected by the Cantabrian Mountains from the cold winds of the north with some influence of the river microclimate of the Ebro. Soils of vineyards, especially limestones ones, which brings its elegance and definition of Tempranillo with the fruit power of a good sunstroke as it characterizes these Riojan lands.

It is an indispensable condition that for a wine to withstand two years of aging in oak it is necessary to start with the vineyard by choosing the most mature and harmonic clusters. After the harvest, the Tempranillo variety is destemmed and milled to pass to the stainless steel tanks fermenting through the Ganimede system, which achieves a natural release of carbon dioxide, preventing oxidation more than any other procedure, improving aromatic extraction and color. The eight days of fermentation are followed by another six days of maceration with the skins. The red wine was introduced in French oak barrels with an aging of 24 months to end with a 12-month rest in the bottle before going to market.

The nose is of fine complexity with tones of ripe fruit, especially redcurrant cherry, in harmony with the tones of good woods, spices, vanilla and coconut, and a licorice bottom. In the mouth it presents a great balance with a tasty and somewhat sweet step due to the maturity of its tannins and freshness in turn for its good acidity.

Manuel Quintano is a historical figure, born in the 18th century in Labastida, who became the forerunner of modern Rioja, as we know him today. Bodegas y Viñedos Labastida wanted to pay tribute to his figure with the Quintano Family Wines project. The old vineyard owned, the artisan elaborations in small open tanks and the aging in the best French oak barrels are the hallmarks of the winery’s ambitious new project.

Made with 85% Viura from vineyards over 70 years old and 15% from White Tempranillo. Pre-fermentative cold maceration for 24 hours. Soft and ragged pressing. Fermentation in French oak barrels of 225, 300, 400 and 500 liters of capacity. Subsequent aging on its lees in the same barrels for 8 months with two batonages per week.

Clean and bright, yellow in color with golden reflections. Great aromatic intensity, with the presence of tropical fruits, white flowers and nuts. Great volume thanks to the work of the lees. Long, silky and persistent finish.