La Riva

The 'La Riva' undergoes maceration and alcoholic fermentation together with stems and grape skins in a 1,500-liter oak barrel, known as a Tino. This process lasts for 9 months before separation and pressing. The wine is then aged in oak barrels for an additional 18 months and finally bottled, where it continues to age for up to two years, depending on the wine's development. La Riva is our top wine with great complexity and excellent potential to develop for years to come.