The Tempranillo, Graciano, and Mazuelograpes for this wine are hand-harvested from Barón de Ley's estate vineyards, which are located in the Rioja Baja area. The warm Mediterranean climate ensures that the grapes achieve optimal ripeness. After harvesting, the grapes are fermented in stainless steel tanks at controlled temperatures to preserve the fresh fruit character. The wine is then aged for 18 months in a combination of French and American oak barrels, which impart complex flavors of vanilla, spice, and subtle oak. After aging in the barrels, it undergoes further maturation in the bottle before being released, resulting in a wine that is well-rounded, balanced, and ready for enjoyment.

Roast Suckling Pig – The rich flavors and crispy skin of the pig pair wonderfully with the wine’s complexity and depth.

Grilled Venison with rosemary and juniper – The bold, gamey flavors of venison complement the wine’s structure and subtle spice notes.

Mushroom and Truffle Risotto – The earthy flavors of the mushrooms and the luxurious truffle oil harmonize with the wine’s smooth tannins and fruit-driven profile.

Braised Short Ribs – The rich, melt-in-your-mouth texture of the short ribs works beautifully with the depth and warmth of the wine.

Grilled Vegetable Platter with a balsamic reduction – The caramelized flavors of the grilled vegetables pair nicely with the wine’s fruity and oaky layers.