The vintage has been much better than expected. Although the year began with a lot of precipitation and the spring was rainy and warm, it was necessary to exercise extreme caution against fungal diseases. The year improved in the summer months as it was accompanied by dry, hot weather that favoured both good sanitary conditions and phenolic maturation. The expected result is very hopeful and with very structured and powerful wines.

The fruit is manually selected upon entering the winemaking cellar, where grapes not suitable for this wine are discarded. After de-stemming, the grapes are stored in small 2.000 litre deposits and undergo a cold maceration at 8 ºC for four days. Alcoholic fermentation is induced with selected yeasts and performed with exhaustive temperature controls. Three times per day, the pigeage is conducted manually in order to submerge the cap. Once the fermentation is completed, the wine is macerated until the winemaker determines the appropriate extraction of polyphenols. Malolactic fermentation is carried out in French oak 80% and American oak 20%, half of them are new barrels and half of them one year used

* 80% Tempranillo

* 20% Graciano.