Manual harvesting selected from 30 ha of the 150 controlled by the winery. This wine is produced by means of de-stemming with fermentation of 6 to 7 days, and then another 10-15 days of maceration.
All of this at a controlled temperature that is never more than 28°C. Maturing process in 50% French and 50% American oak for 12 months with periodical racking.
All barrels have a maximum age of five years.
13´5% Vol. 100% Tempranillo varietal.