Ijalba Cuvée 2016 is a novelty of this year in Viña Ijalba. After the selection of grapes from certain plots and fermentation tanks, it has been made in barrels of 225 and 500 liters. It carries 70% of Tempranillo, 20% Graciano and 10% of Maturana Tinta, because they want to express much the fruit, that none of the varieties dominate over the rest, and there are nuances of all three. Therefore, in this wine we find the fineness and red fruit of Tempranillo; Graciano brings freshness, muscle, more tension and with the Maturana ink, they get a very subtle aromatic complexity of black fruit. It is aged for 10 months in oak casks. Ijalba Cuvée 2016 is a very modern and different wine, very expressive in nose and mouth, also very round and with body. It has a deep garnet color and offers toasted aromas. The tannins are very pleasant with memories of ripe fruits and spices. Like all the wines of this winery, it is eco-friendly and therefore totally respectful of the environment.
Although he was born in Seville (1982), Pedro Salguero is Riojan since his 2 years in which, brought by his family, he stayed to live in Logroño. After the corresponding baccalaureate, he studied chemistry at the university "taking subjects of oenology that were the one that hooked me to this world, although I had always had it very close, at home, because my father works in the regulating council". While he was studying he carried out various practices in wineries and when he finished the Bachelor took a full harvest in Australia. He then returned to La Rioja where he began to work at Bodegas Viña Ijalba. We are in the year 2009 and this young man of 27 years takes the reins of the winery as winemaker until the present day. It is very clear that "wine is really in the field" and the certainty that "each vintage brings me different memories, and if some are alike, each of them is presented with their problems and advantages." In fact, he argues that the 2018 "has been very atypical, the latest, with high production and a very humid cycle with fungal diseases, which has required a lot of selection, by parcels, and then in the cellar." Although Pedro Salguero says that in the end this crop will "be better than we anticipated, where you will notice a lot of freshness but at the level of structure will be weaker, in general."