Flowering began during the first week of June, but atmospheric instability continued with significant rainfall and frequent storms. Despite all this, the quality of the setting must be highlighted. The vineyard was treated as a wholein organic despite the high pressure of fungal diseases. The warm conditions of July allowed us to recover part of the delay in spring. The water reserves in the soil helped the vineyards to withstand a certain summer drought.A few days before the start of the harvest, the rains that occurred put a note of suspense on this harvest, conditioning the strategy for its start and completion. The end of the campaign brought a dry and hot month of October during the day and cool temperatures at night favorable to the taste of the grapes and their aromatic expression.

Manual harvesting in 12 kg boxes, according to the maturity and variety ofeach plot. The grape bunches went into refrigeration chambers within minutes of being picked. They were kept overnight at a controlledtemperature of between 6-8º C before being hand selected the following dayon the harvest table.Production in tanks was adapted according to each type of soil. Indigenousyeast was used from the various plots. For the ageing process, different types of oak were employed depending on the individual fruit and softness of thetannins in the final coupage or blend of grapes.

* 75% Tempranillo

* 10% Garnacha

* 15% Mazuelo