Ageing

Grapes were destalked and then fermented in 16000-litre stainless steel vats at 28-30ºC, after which maceration took place for 15 to 20 days. Malolactic fermentation followed so as to render the wine finer and with more reasonable acidity levels. The wine was then put in French and American oak barrels where they stayed for two years, after which bottle ageing started until the present time.

Vineyards

Tempranillo: 85%, Mazuelo: 3%, Graciano: 10%, Garnacha tinta: 2 %.

Tasting

Intense and deep garnet colour. Very high aromatic intensity where black fruit stands out. To the palate, it is warm, full bodied, expressive and fragrant, with a long fruity and spicy aftertaste.