Ruby red in color, the Manuel Quintano has complex aromas of coffee and spices with flavors of chocolate liquor and marinated plums.
Varietal Composition80% Tempranillo and 20% Garnacha
Labastida wines undergo fermentation in stainless steel followed by one year in French and American oak and one year in bottle. The combination of thirty-year-old vines and meticulous winemaking create elegant Riojas with an unabashed and delicious sense of place. Miguel Ruiz Pedreira was born in Vitoria in the Basque Region of Spain. He studied at the School of Vine and Wine in Madrid, where he qualified as a Technical Specialist in Viticulture and Vinotechnics. He also holds a degree in Enology. Over the course of his 16-year career in wine, Manuel has gained a wealth of experience, including work at various wineries and vineyards throughout Europe. In addition to numerous wineries in the Rioja, Navarra and Valencia regions of Spain, he has worked for wine producers as far away as Scotland and Baden-Wurttemberg, Germany. Manuel joined the Castillo Labastida cooperative in May of 2000, where he currently has overall responsibility for vineyard management and winemaking. Among his many accomplishments in this role are the design and creation of new winery facilities, the implementation of new quality control systems, and the development of new vineyard management and vinification techniques. He has also conducted extensive research on topics ranging from the use of biosensors and IR color analysis to winery automation and the use of plastic bottle-closers. Manuel was fortunate to begin learning about wine at a very early age, as his father is one of the foremost scholar-enologists in the Rioja.