The main meteorological characteristics of this harvest have been the intense heat and the extreme drought that have occurred since mid-May. The summer has been the hottest since there are records, with successive heat waves and a total absence of rain, which has made the vine suffer in an extreme way in order to complete its annual cycle. The state of health has been impeccable. However, the effects of heat and drought have been felt on quality since there were hardly any resources to achieve an acceptable maturation. Yields have been reduced compared to a normal year. In short, this is a vintage with low production, moderate alcohol content and low acidity, facts that will limit the wine's aging capacity. A vintage where, in general, young people and short aging will probably be the best options.

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 occurrs in stainless steel deposits over eight days at a controlled temperature, after which the tanks are emptied and the skins pressed. The next step is malolactic fermentation before finally being filtered, aged and bottled.

* 65% Tempranillo

* 35% Syrah.