100% Tempranillo Blanco.

Harvested in boxes. After destemming the bunches, the wine was placed in the vat and homogenised at 7°C. Fermentation, with native yeasts from the vineyard, began with the skins at 14°C for one week. The second week of fermentation was carried out without the skins and only with the free-run must at 16 °C. The final fermentation took place in 500-litre French oak barrels during the third and fourth weeks of the process. 85% of the wine was aged for 6 months in 500-litre barrels and the rest aged in stoneware amphorae.