Colecciones: Classicas Hacienda López de Haro

• Varieties: Viura, Malvasía and Garnacha Blanca.
• Ageing: Three years in Bordeaux barrels and a further three years in the bottle. The oaks of the Quecus petraea species come from a special selection of forests in France and Eastern Europe; one third new, one third used once and another third twice.
• Vineyard: Goblet trained old vines, some of them planted on the old “planting frame” or “square” (1.6 × 1.6 m.) and impossible to use machinery, with an average age of 65. Located on the limestone soils of the Sonsierra and ferrous clay terraces of the Alto Najerilla at high altitude, hanging from the slopes of the Sierra de la Demanda facing north.

Tasting notes

• Colour: Yellow with a golden hue, very bright and with grayish nuances on the rim.
• Nose: The consequence of a lengthy evolution in barrel and bottle, this wine has a plethora of nuances and a high level of complexity. Chamomile and dried flower fragrances stand out, with a smoky and leaf litter background. Fresh citrus aromas and ripe fruits with hints of dates and figs are also present. Finally, its salty nature shines through, providing a strong draw and engulfing all of its complexities.
• Palate: Great fullness on attack, with very silky, sweet sensations. However, its good acidity balances off the early sensations and creates a powerful mouth feel. On the finish, the texture of the wood becomes more apparent, as does the toasted character, which gives a final touch of complexity. A truly persistent wine, with a lot of personality and authenticity.

• Varieties: Garnacha and Viura.
• Ageing: Four years in Bordeaux barrels and subsequent aging in the bottle. The oaks of the Quecus petraea species are sourced from a specific selection of forests in France and Eastern Europe; the majority of the oak is first-use, with some second-use barrels included.
• Harvest: Manual, in a single day, on October 11.
• Vineyard: Goblet trained vines located on the ferrous clay terraces of the Alto Najerilla at high altitude, hanging from the slopes of the Sierra de la Demanda facing north.
• Winemaking: Maceration of between 24 and 48 hours at low temperatures, around 10ºC. Subsequently, the tank is tapped, naturally extracting a bright pink must, which ferments at 16ºC for about 20 days in steel tanks.
• Alcohol content: 13%

Tasting notes

• Colour: Salmon color with coppery notes and great intensity. Lengthy aging produces it high tone and some grayish nuances on the rim.
• Nose: It is distinguished by its aromatic, silky essence, which is one-of-a-kind and full of character. Floral and soapy notes dominate, with extra fruity tones of grapefruit and orange peel. Balsamic and menthol qualities are also detected, lending it a distinct freshness.
• Palate: Fullness on attack, with very good balance as it passes through the mouth, where delicate sensations are the common theme. Of great length, it is a wine that exudes subtlety and elegance.

• Varieties: Garnacha and Viura.
• Ageing: Four years in Bordeaux barrels and subsequent aging in the bottle. The oaks of the Quecus petraea species are sourced from a specific selection of forests in France and Eastern Europe; the majority of the oak is first-use, with some second-use barrels included.
• Harvest: Manual, in a single day, on September 27.
• Vineyard: Goblet trained vines located on the ferrous clay terraces of the Alto Najerilla at high altitude, hanging from the slopes of the Sierra de la Demanda facing north.
• Winemaking: Maceration of between 24 and 48 hours at low temperatures, around 10ºC. Subsequently, the tank is tapped, naturally extracting a bright pink must, which ferments at 16ºC for about 20 days in steel tanks.
• Alcohol content: 13%

Tasting notes

• Colour: Salmon color with coppery notes and great intensity. Lengthy aging produces it high tone and some grayish nuances on the rim.
• Nose: It is distinguished by its aromatic, silky essence, which is one-of-a-kind and full of character. Floral and soapy notes dominate, with extra fruity tones of grapefruit and orange peel. Balsamic and menthol qualities are also detected, lending it a distinct freshness.
• Palate: Fullness on attack, with very good balance as it passes through the mouth, where delicate sensations are the common theme. Of great length, it is a wine that exudes subtlety and elegance.

• Varieties: Tempranillo and Garnacha.
• Ageing: Three and a half years in Bordeaux barrels of French oak, half new and half used, with further blending to complete refinement throughout a lengthy stay in the bottle.
• Vineyard: Old goblet-shaped Tempanillo vines, with an average age of 70, some of them planted on the old “planting frame” or “square” just after the phylloxera blight, where ancient varieties of vines still survive. They grow on claylimestone terraces at the foot of the Sierra de Toloño in the Sonsierra region, facing south, at a high altitude, with a cool climate, in the Sonsierra region (San Vicente and surrounding towns). La Garnacha comes from 90-year-old vineyards planted in the Cárdenas area, in Alto Najerilla. They are also located at a high altitude, on clay-ferrous terraces facing north.

Tasting notes

• Colour: Good intensity is maintained despite its long life. The tonalities dominate on the rim with the lively reflection of the cherry tones from its youth.
• Nose: Spicy notes and licorice stand out. It is a very complex and intense wine that also reflects a balsamic character with notes of eucalyptus and violets. The prolonged aging gives it aromas of roots and leaves, intertwined with descriptors of tobacco, vanilla and dried fruit and nuts from the barrel.
• Palate: Its high level of intensity is supported by a robust structure, and features extremely pleasant tactile sensations. Its initial sweet and enveloping attack gives way to a passage through the mouth with good acidity and a slight final bitterness that generates an aftertaste full of nuances. A wine tamed by time in a vintage of great maturity.

• Varieties: Tempranillo and Graciano.
• Ageing: 42 months in new and used French oak barrels.
• Vineyard: Old vines with an average age of 65, located in the Sonsierra and in the Alto Najerilla Valley.

Tasting notes

• Colour: Good intensity is maintained despite its long life. The tonalities dominate on the rim with the lively reflection of the cherry tones from its youth.
• Nose: Complex and mineral, it combines notes of ripe Tempranillo fruit with the exuberant spices and aromatic herbs of the Graciano. The common denominator is its barrel aging, with notes of tobacco, chamomile and the character of the passage of time. Its background is sweetly reminiscent of honey, vanilla and dried fruit and nuts.
• Palate: Subtlety and finesse at the entrance, typical “Sonsierra DNA “, driven by the sublime acidity characteristic of the Graciano. The finish gives an indication of the tannic skeleton of the grape and the oak, which bring more rugged tactile sensations, but at the same time very elegant.

• Varieties: Viura, Malvasía and Garnacha blanca.
• Ageing: 36 months in new and used barrels with wood from forests in France and Eastern Europe.
• Vineyard: Old vineyards with an average age of 65, located in the Sonsierra and in the Alto Najerilla Valley (Rioja Alta).

Tasting notes

• Colour: Golden yellow, medium intensity, very bright and with greenish hues. The rim shows grayish tones.
• Nose: Of great intensity and complexity given its long life. Sweet aromas stand out, with a background of ripe fruit and candied fruits. Notes of hay, cream and vanilla are prominent, complemented by aniseed nuances to reflect a full and lively nose.
• Palate: Its great creaminess surprises, fire-branded with vertical acidity and very pleasant, sweet lingering undertones. The minerally mouth feel accompanies a finish defined by the texture of the wood that infuses character and seriousness to a wine with a pleasant, elegant essence.

• Varieties: Tempranillo and Garnacha.
• Ageing: Three and a half years in Bordeaux barrels of French oak, half new and half used, with further blending to complete refinement throughout a lengthy stay in the bottle.
• Harvest: Manual and staggered during the first fortnight of October.
• Vineyard: Old goblet-shaped Tempanillo vines, with an average age of 70, some of them planted on the old “planting frame” or “square” just after the phylloxera blight, where ancient varieties of vines still survive. They grow on clay-limestone terraces at the foot of the Sierra de Toloño in the Sonsierra region, facing south, at a high altitude, with a cool climate, in the Sonsierra region (San Vicente and surrounding towns). La Garnacha comes from 90-year-old vineyards planted in the Cárdenas area, in Alto Najerilla. They are also located at a high altitude, on clay-ferrous terraces facing north.
• Winemaking: Each variety and area were fermented separately in steel tanks, always with the grape’s own yeast and with spontaneous malolactic fermentation. Typical fermentation temperatures (25ºC), with short and very respectful macerations.
• Alcohol content: 14% Vol.

Tasting notes

• Colour: With great color intensity, it preserves a great depth of color despite its lengthy aging phase. It shows intense cherry red tones, although these have turned more russet on the rim due to its evolution over time.
• Nose: Notable for its remarkable intensity and complexity, without being dominated by the oxidative characteristics that are typically associated with an aged wine. In addition to dark fruit and orange peel, the licorice and spicy aromas stand out. In the background, the balsamic notes can also be appreciated, which give it a great appeal and a touch of freshness, along with notes of fallen leaves, tobacco and nuts that enclose that complexity in a great harmony of aromas.
• Palate: Great intensity while exuding smoothness. With very pleasant tactile sensations that denote warmth, it maintains great energy based on its good acidity. Its beginning is sweet and enveloping, giving way to a lengthy, extremely pleasant mouth that culminates in a complex aftertaste. A wine rich with subtleties that provokes thought and discovery.