Grape Varieties: 80% Tempranillo,10% Garnacha, 5% Mazuelo,5% Graciano
After 20 days of temperature controlled maceration (28ºcelsius max.) in a stainless steel deposit, the wine is racked to a fermentation tank where it made the natural malolactic fermentation. Then, its clarified and decanted until it is completely cleaned. Months later it is introduced in barrels of american and french oak where it rests 8 more months. Subsequently the barrels are emptied, cleaned and filled again with the same wine to assure homogeneity. The ageing continued until summer when it is bottled.