28 Oct Young, Crianza or Selección Privada: what’s the difference between them?

“Which one should I choose?” That’s the question you ask us most often about our reds. The answer depends less on which one is best and more on when you’re going to open it. Here are the differences between the three.

Carbonic Maceration: the most straightforward

It’s Tempranillo with a touch of Viura (92% and 8%) to bring out the fruit. The whole bunches go straight into the tank, ferment for around 10 days and are then pressed. The result is a young, bright red wine with aromas of strawberries, redcurrants and raspberries; it’s silky with soft tannins. It’s best enjoyed at 14 degrees, with appetisers, cured meats or rice dishes.

Crianza: the balance

It’s 95% Tempranillo and 5% Graciano, from vineyards over 40 years old, aged for 12 months in French and American oak barrels. It has aromas of ripe black fruits, vanilla and cedar, and on the palate it is warm and enveloping, with a long finish. It is the perfect accompaniment when served at 17 degrees, with cured meats, grilled meats or small game.

Selección Privada: the most meticulously crafted

It is 100% Tempranillo from vineyards over 70 years old, produced using the ‘pisage’ method and aged for 18 months in French oak. It is powerful and silky, with black fruit, pepper and a long finish with salty undertones. Try it at 17 degrees too, with stewed meat, grilled meat or large game.

How to choose

If you’re looking for something light to accompany an aperitif or a rice dish, go for the Maceración Carbónica. For a meal with friends or a dinner at home, choose the Crianza. And for a special occasion, or when the menu features game or a slow-cooked stew, opt for the Selección Privada.

Three wines and three moments, all rooted in the same land.