The agronomic year began with a very dry winter, without snowfall, in which the temperatures of January and February have been very low and the plant has had a good hibernating vegetative stop. In the middle of July there are some summer storms that come very well at the vegetative level. August is very dry and the vineyard begins to suffer severely water stress until the previous days of October when the harvest started.

The grapes come from 5-6 small plots of vineyards with and average age of 90 years. Grapes are handpicked and placed in small crates. Upon entering the winemaking cellar, the small bunches undergo a manual selection and then individual grapes are sorted based on their weight. Following this double selection process they are de-stemmed before undergoing alcoholic fermentation in 7.000kg wooden oak vats for 7 days at 24C. After malolactic, batonage is carried out on fine lees during 2 months. The vineyards are located between 820-870 meters above sea level. Soils are sandy loam and clay, yield per hectare of max 1500 kg/ ha.

* 100% Tempranillo.