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.

Grapes are hand harvested in small 15kg boxes from small plots. Once in the winemaking cellar, the berries are inspected on the selection table and then de-stemmed, crushed and cold macerated for four days at 8ºC before undergoing alcoholic fermentation at an average controlled temperature of 28-30ºC. Once fermentation is completed, the wine is kept in deposits for good polyphenolic extraction. Malolactic fermentation takes place in new oak barrels with regular batonnage of the lees.

* 100% Tempranillo