Harvest with a markedly warm character, the Toledo vineyards enjoyed optimal conditions achieving a balance between their vegetative and productive development. A rainy, warm autumn allowed an accumulation of abundant reserves to generate early and vigorous budding favoured by goo spring conditions (rain, mild temperatures and the absence of frosts) and which forced intense work in the vineyard to obtain good quality. Harvest started August 19th with the international varieties and ended on October 19th with the indigenous ones. Yields were higher than last year but in line with the historical average for the area. Quality has been ensured due to the smaller size of the berries (thicker skins and less pulp) and a concentration of phenolic and aromatic compounds. The result are wines with less alcohol but similar acidity to previous years.

The grapes are received and inspected upon arrival at the winemaking cellar and were pre-macerated for 24 hours. Afterwards, they are de-stemmed and crushed. Fermentation and maceration occurs in stainless steel deposits over eight days at a controlled temperature, after which they are emptied and the skins pressed. The next step is the malolactic fermentation.

* 34% Garnacha 33% Tempranillo

* 33% Syrah.