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.

Upon inspecting the quality of the grapes, they are de-stemmed, crushed and pre-macerated at 15ºC for 24 hours. They are later fermented and macerated over 10 days at a constant 25º C in stainless steel deposits over ten days at a controlled temperature of 25º C, after which the vats are bled and and the skins pressed. The next step is malolactic fermentation before finally being filtered.

* 100% Merlot