The wine is produced by the carbonic maceration typical of the Rioja Alavesa region. The whole bunch of grapes are fermented for 10 days. Including maceration at a temperature of no more than 30°C. The grapes are then pressed and finally undergo malolactic fermentation for 3-4 days.
Varietal: 95% Tempranillo, 5% others.
Alcoholic strength: 13.5% vol.
Annual production: 300,000 bottles.