Within the San Vincente area of Rioja, four blocks of old un-trellised bush vines at least sixty years old were selected as the source for Calo Reserva. After fermentation in small open vessels and maturation for six months in oak barrels, the wine was transferred to very large, seasoned oak vats for maturation for three years before bottling and a further twelve months maturation.
The nose is lifted and lively with leather, dark cherry, liquorice and black pepper aromas. The palate is rich and deeply flavoured with primary dark berry fruits overlaid by aged sweet oak and savoury spice complexity. The finish is long and clean with silky smooth tannins matched by fresh acidity.