Approximately 40-year-old vineyard located next to the winery. Manual harvest. 90% Tempranillo, 5% Graciano, 5% Viura and Malvasia.

The grapes remain at a temperature between 4 and 6 ºC for 24 hours in a cold room prior to fermentation. Separation of the shoulders and the tips of the cluster, exclusively using the destemmed shoulders to make this wine, the tips are destined for carbonic maceration. Fermentation in small stainless steel tanks and 7,000 liter French oak vats. Malolactic fermentation in new barrels. Aging in new French (80%) and American (20%) oak barrels for 26 months.