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.
Minimum of 18 months in American oak barrels and refined in the bottle for at least 18 months.