Coming from the best grapes from the 40-hectare La Plana estate, planted in 1950 and located in the highest area of Finca Ygay at 485 meters above sea level. 81% Tempranillo, 19% Mazuelo.

 The bunches are destemmed and gently squeezed. The grapes ferment separately in stainless steel tanks, with temperature control. The vatting lasts for 11 days during which continuous “pumping over” and “punching down” tasks are carried out to favor the contact of the must with the skins and cause a slow and natural extraction of aromas and polyphenols. Aged for 26 months in 225-liter American and French oak barrels.