The Tempranillo grapes from the estate are harvested manually and transported to the winery. During alcoholic fermentation, the extraction process is gentle, prioritising the delicate aromatic component of this grape variety. After alcoholic fermentation, the wine undergoes malolactic fermentation in the barrels, striving for perfectly integrated tannins. It then finishes ageing in new American and French oak barrels for further 9 months.
Mínimo de 18 meses en barrica de roble americano y afinado en botella durante al menos 18 meses.