The cycle began with a very rainy autumn. The winter was very cold and loaded with several snowfalls, which resulted in a late sprouting that marked the development of the entire vegetative cycle. Spring was also rainy giving way to a summer in which high temperatures came later than usual. The delay in the cycle was maintained until maturity, beginning the harvest of red grapes on October 15th. The fruit arrived at the winemaking cellar with good sanitary status and maturation. The grades were medium and the levels of acidity fairly balanced giving rise to wines with great potential both for early consumption and for ageing as well as storage.

Following selection of 100 percent Tempranillo grapes, which are then de-stemmed and crushed, the must is pre-macerated at 16ºC for 2-3 days. It is then fermented in stainless steel deposits at 28º-30º C for 10-12 days with Gaminedes system.

* 100% Tempranillo.