Winemaking – Bunches were hand-selected between October 15 until November 2, placed in small boxes and taken directly to the winery. Whole clusters were destemmed and crushed, and the must was spontaneously fermented with indigenous yeasts in stainless steel tanks and old, open-top foudres. The wine was aged for 21 months in foudres and barrels of various sizes, clarified with gelatin and bottled unfiltered from April 15 to May 10, 2019. Remelluri Reserva is aged in bottle for five years in the Remelluri cellar before release to the market.

• Villages: Labastida (Álava) and San Vicente de la Sonsierra (Rioja)

• Site: Villaescusa, Valderemelluri, El Fustal, El Rincón, Vadegarú, Cisqueros, Ruancho, and Valpardillo

• Elevation: 590-805m

• Grapes: 83% Tempranillo / 10% Garnacha / 7% Graciano 

• Yield: 29 HL/HA

• Vine Age: Vines planted from 1918 to present—average age of 40 years

• Soil: Calcareous clay soils over limestone, with sandstone marls of Tertiary origin

• Vinification: Spontaneous fermentation with indigenous yeasts in stainless steel and old foudres

• Aging: 21 months in foudres and barrels of various sizes, followed by five years in bottle

• Farming: Regenerative Farming, Certified Organic by ENEEK Basque Organic Regulatory Council, Practicing Biodynamic

• SO2: 45mg/L total

• Filtration: None, clarified with egg whites