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.

Most parcels are located in the foothills of Sierra Cantabria. In open, French oak casks with temperature control and use of carbonic snow. The grapes are thus kept at a controlled temperature, with long cold maceration to enhance polyphenol extraction. Fermented with full stalked grapes, "pigeage" carried out by hand daily. After the alcoholic fermentation, extraction carried out with care using vertical pneumatic presses, use of semi-toasted Sylvain, Orion and Radoux casks.

* 95% Tempranillo

* 5% Garnacha.