Botella Cerro La Isa Blanco
  • Alcohol: 13,5%vol.
  • pH: 3,12
  • Total acidity: total 6,7g/lT H2; volatile 0,35g/lAcH
  • Total sulfur: 49 mg/l
  • Residual sugar: 1,7 g/l

Cerro la Isa Viñedo Singular Blanco 2018

Cerro la Isa wines are made with the best grapes selected during the harvest of the old gobelet-trained vineyards that Juan Carlos Sancha’s great-grandfather planted 113 years ago for his son, upholding a long-standing tradition in Rioja.

This petite jewel of a plot occupies just 1.7 hectares tucked away on a slope that enjoys perfect southern exposure on an impressive grade at 700 metres above sea level overlooking the upstream valley of the Najerilla river (called Alto Valle del Najerilla by locals) in Baños de Río Tobía.

The vineyard’s extremely limited yield and exacting selection process have resulted in
a production of only 600 bottles for this inaugural vintage. This wine is one of the few that has been awarded the distinction of Viñedo Singular upon this historic first classification in Rioja.

Tasting Notes: Fruity with notes of liquorice and iodine. Its very full-bodied and structured palate is complex, with silky, elegant tannins that perfectly balance its acidity. Very persistent on the palate. Crystal-clear and brilliant with supple legs. On the nose, peach and cookie-like notes stand out from well-integrated oak. On the palate, this wine is very full-bodied and satiny. Its tart, fresh quality is very well-structured and remarkably persistent.

The Vineyard:
Classified as a unique Viñedo Singular vineyard. Planted in 1906 in a square “marco real” grid pattern measuring 1.4 by 1.4 hectares. Located on a parcel with perfect southern exposure on a 40% grade at 700 metres above sea level in shallow, nutrient-poor soil whose strong limestone-clay character is accented by a high iron content.

The Alto Najerilla area is known for its particularly chilly winters, balmy summers and long, mild autumns whose stark differences between day and night time temperatures create perfect conditions for slow ripening, well-synthesised polyphenols and highly-developed berry aromatics.

Hand-picked grapes were carried in 15-kg boxes during the last (second) week of October. Extremely limited yield of 2,500 kg per hectare.

After the grapes were destemmed by hand, they were pressed in a small vertical press. Static racking was then performed with fermentation at 16ºC in new 500-litre barrels made of premium Tronçais French oak.

Wine aged for 8 months on its lees in the same barrels where it fermented.

The 2018 vintage gave us magnificent whites. Spring and the start of summer were very rainy with significantly lower temperatures than usual. However, September and October were dry with hotter-than-average temperatures that dropped sharply for very cold nights.

600 bottles.