Grapes selected manually from the family vineyards located in the municipality of Grávalos (La Rioja), south of Mount Yerga at an altitude of 800 metres above sea level. This height provides grapes with low alcohol content and good acidity which results in very fresh cavas with fine and elegant aromas.

Only the free-run juice obtained from a gentle pressing is used to make Dioro Baco. The must undergoes the first fermentation at a low temperature of 14ºC.
At the beginning of spring, once the first wine is clean, it is bottled to carry out the second fermentation and obtain the nice bubbles of the cava. After the second fermentation, it is aged for a minimum of 24 months sur lie.

Tasting Notes: Pinkish color with steely reflections. Fine bubble forming a slowly evolving rosary. Fruity aroma of strawberry, raspberry and rose petals. Tasty and powerful with a slight acidity and a very well-integrated, persistent and elegant bubble.

Region: La Rioja, Spain

Varietal: Pinot Noir