The grapes come from Tempranillo vines planted between 1905 and 1920. Grapes are hand-harvested in 15 kg plastic boxes.
Bunches are selected one by one on the grape sorting table. Afterwards, they are destemmed and crushed and transferred to stainless steel truncated cone deposits.
The juice is cold pre-fermented for 3 days to extract a maximum number of fruity aromas. Controlled fermentation including pumping over and punching down to immerse the uppermost layer and extract the polyphenols necessary for good aging. A manual vertical press is used in the process. Malolactic fermentation is performed in barrels.
Wine ages in new barrels of different origins such as French, Hungarian and American oak for a minimum of 18 months prior to its subsequent refinement in the bottle.
Intense cherry color. Good fruity intensity with hints of ripe fruit over a mineral background. Barrel toasted nuances with chocolate, toffee and spicy notes. Very structured wine. A long, intense sensation and finish in the mouth. Powerful taste.