The 2011 Garnacha was hand-harvested from a very dry growing season. It fermented in a 100-hectoliter oak vat and went through malo and maturation in barrels (300-, 400- and 500-liter) that had previously been used for the white for one year. It was then transferred to well-seasoned 225- and 500-liter barrique for one more year. The wine shows very ripe with hints of overripeness and Mediterranean herbs. The palate is medium to full-bodied, with abundant, grainy tannins, quite ripe, modern and clean, perhaps more representative of the vintage and the warm zone within Rioja Alavesa than the grape. 3,200 bottles produced.