La Dehesa de Villarrobledo Vineyard (vine management, strict dry land with sandy loam soil and at an altitude of 720 meters above sea level. 100% Monastrell.

Manual harvest in 15kg boxes, grapes stored for several days at low temperature, destemmed and vatted in a stainless steel tank, beginning alcoholic fermentation with punching and delestage until the end of it. After manual pressing, the fermentation ends in centuries-old clay jars from Villarrobledo with a capacity ranging between 60 and 420 liters, where malolactic fermentation and subsequent maturation take place for approximately three months. After this process, the wine is bottled without clarifying or filtering.

Production: 1.317 bottles.