Grapes selected in the bodega once the transporters have arrived. Produced by means of the de-stemming system with 6-7 days fermentation and then another 15 to 20 days of maceration; all this at a controlled temperature of no more than 27°C.
Maturing process in 70% French oak and 30% American oak barrel for 18 months with periodic racking every four months.
13.5% Vol. 100% Tempranillo varietal.