High up in the foothills o the Sierra de Toloño, in Rioja Alavesa, Sandra Bravo works in some of the oldest, and highest altitude vineyards in Rioja. She is always the first to harvest, usually around the 3rd week of September, and she decides when it's time by tasting the berries. The grapes are 100% de-stemmed and 90% is made in tank; 10% is made in French oak. All is kept on the fine lees until bottling. 

Grape: Viura 

Soil: Calcareous 

Farming: Biodynamic

Pairing: herbed goat cheese, bitter greens, ceviche

* 'Also know in Rioja as Macabeo, Viura is undergoing a reveal. Producers are learning to change picking time, be sensitive to the use of oak, and bring in texture and freshness. The finest white Riojas today are made with Viura, and are fascinating wines' - Sarah Jane Evans MW, The Wines of Northern Spain