Jesús Madrazo No. IV Rioja 2019

Manual harvest, followed by a controlled fermentation for 7 days in small stainless-steel tanks at temperatures between 28º - 30ºC, the wine was kept on the skins for a further 10 days of gentle maceration. The malolactic conversion then took place for approximately 15 days in a combination of 2 and 3-year-old oak barrels (70%) and stainless-steel and the subsequent ageing was continued in these barrels (50% French and 50% American) for 13 months before final blending and bottling at the end March 2022.