VINEYARD INFORMATION

Vineyards coming from our Special Selection of plots, which for this wine must be in medium/high zones (500 to 700 m.), on loamy ground that is very stony, with plants of over 40 years old and with a production level of less than 6,000 kg /ha.

WINEMAKING

Before the vinification process, the grapes are left to macerate for 4 to 5 days at 6ºC., to extract the qualities of the grapes. Then they are fermented at temperatures not exceeding 28ª C. with constant over pumping and delestage. When the fermentation has finished, the wine is left macerating with the pulp, for about 15 to 20 days, according to the tasting, to obtain wines with a powerful structure and character.

WINEMAKER'S COMMENTS

The main varieties are Tempranillo and Cabernet Sauvignon, which give it a modern and international character, without losing its local character, reinforced by the intense supply of fruit and freshness from the Garnacha and Cariñena varieties. All this power of the varieties is intensified by leaving it in oak barrels (70% American and 30% French) for 8 months, where the wine acquires a balance in its notes and flavours. With this process we have obtained an intensely fruity wine with smoky and spicy notes. It is elegant, balanced and long lasting on the palate.