It was a shorter vintage than usual in terms of quantity, but of a very high level of quality. Quantity wise, a 25-30% decrease in yield compared to a normal year's harvest. Great concentration of colour and grade that will allow keeping back wines with great longevity and with lots of fruit. Very favourable year for the cultivation of the vine, with two shocks at the beginning and end of the cycle. It was a vintage that accumulated an advance of about 10 days compared to a normal year. The low production, the favourable climate during most of the year, the morphology of grains and clusters and the good work of the winemakers resulted in very high quality 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.