The second variety on the estate to be picked is usually Tempranillo, the others come later. The varieties tend to be in excellent sanitary condition with no disease due to the terroir and privileged conditions on the estate. Grapes ripen at an optimum rate due to the lack of rain in the harvesting months in most years, wines are usually of excellent quality.


50% Merlot, 30% Tempranillo and 20% Syrah. Following manual selection, the grapes are destemmed, crushed and cold macerated for four days at 8º C before undergoing fermentation in temperature-controlled stainless-steel deposits.


The wine is aged for nine months in 90% French and 10% American oak, followed by four months in the bottle.


Colour: Dark red colour with a blue tint.
Nose: Dark berry fruit (blueberry) aromas predominate with toasty notes (charcoal) and a touch of dry straw/hay.
Palate: Plenty of body but not in the least heavy, fresh and fruity (blueberry/blackberry), showing firm yet sweet tannins on the finish.
Food matches: Cheese ravioli and other pasta with meat sauces, rice dishes, cured Manchego and Roquefort cheeses.