Deobriga Fermentado en Barrica Blanco




Meteorological conditions:

Winter less cold than normal, drier and only late (February - March) appeared cold and a little snow, beginning the spring with abundant rainfall, which assured us the water reserves for the rest of the vegetative cycle. It is in the 2nd week of April when sprouting buds. Highlight the summer temperatures of late April and
early May, highlighting the absence of frost. The vine begins the summer with a correct

vegetative and sanitary state. The flowering was fast and calm, which gave a good curd. The beginning of the summer was little sunny and with temperatures quite low, that gave rise to attacks of Oidio. Fortunately in August the heat appeared and changed the trend, generating a very optimum health evolution. The absence of rain and heat delayed the evolution of the vineyard. The verve took place on the first week of August. September started with heat, and certain water stress. In mid-September the rains came, this water increased the weight of the bunch, especially in the tempranillo, and a delay in ripening. Late September was ideal for ripening, with good thermal gradients between day and night. The harvest was in early October for white varieties and it was not until the middle of October when the harvest for the reds began, which was very selective. Finally the grape was of excellent sanity and maturation.


 Assessmentsof the Rioja Control Board:

Very good 

Control Board:

Denominación de Origen Calificada, Rioja.

Production Area:

Rioja Alta and Rioja Alavesa


Calcareous-clay with gravel.


Vineyards of the Ayala family in the place of Briñas, located in the foothills of the Sierra de Cantabria or Sonsierra.

Applying a viticulture respectful and minimal interference with nature . Briñas, Haro y Labastida: Selection of vineyards over 50 years old.

Yields of 7000 kg/ha


Manual harvested bunches selected, last week of September.

Grape Varieties:

Viura 90%, Garnacha Blanca 10%.


Traditional. After a strictly manual harvest, the clusters are cold maceration in tanks for 5 hours. Then pressed to extract all the juice and proceeded to undergo static clearing. Alcoholic fermentation in new American oak of 225 liters was performed. The fermentation lasted 25 days at a controlled temperature of 14-16 ° C. The wine aged for 4 month in contact with its fine lees to extract maximum mannoproteins, making continuous batonages (racking).


Bottled in 2017.


Alcohol:12,6%vol ; PH:3,28. ; Total Acidity: 5,7g/l. Volatil Acidity:0,25g/l


3.000 bottles
 Tasting Notes:

View: Straw yellow with gray edges. Clean and bright.
Nose: Marked minerality, frank and very varietal. Fine and elegant fruit aromas, well assembled with the subtle aromas of

Mouth: Velvety, fresh and vitality. Complex and delicate .. intense aftertaste that leaves memories of that fruitiness, with hints of white flowers and vanilla.