MQV La Buena Vid

Goblet-trained Tempranillo and Graciano vines planted over 50 years ago are behind the elegance and complexity of this splendid Rioja wine. The vines, planted in Rioja Alta and Rioja Alavesa, are harvested by hand at the end of September and left to undergo a cold maceration for two or three days. Following their alcoholic fermentation, the malolactic one happens spontaneously in second year oak barrels. Finally, the wine is left to age for 14 months in French and American oak.

Despite this long crianza process, La Buena Vid does not allow wood to dominate its soul. It has a bright Picota cherry colour and clear aromas of wild red berries and cherries. It is only after a few minutes in the glass that light hints of toast appear, but always remain in the background. Fresh and silky in the mouth, elegant and round thanks to the perfect balance between the fruit and its measured ageing. Airy, light, and delicate, the wine is as lively as your first bite of a raspberry. It has fine acidity and citric notes, like a segment of a blood orange, probably thanks to the 20% of Graciano grapes used to produce it. Minerality can be guessed at in the nose, before being confirmed on tasting, when its clay-chalk soil character leaves its mark. The La Buena Vid transmits an exciting feeling of wisdom, of time well-spent; it is hardly surprising that it has delighted demanding experts such as Robert Parker and José Peñín.