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 50 years old and with a production level of less than 5,000 kg /ha.

WINEMAKING

Before the vinification process, the grapes are left to macerate for 5 to 6 days at 6ºC., to extract the qualities of the grapes. After this, 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 25 to 30 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 even more by leaving it in oak barrels (50% French and 50% American) for 14 months, where the wine acquires greater intensity and expression in its notes and flavours. With this process we have obtained a wine with intense, mature fruit aromas with spicy, toasted and cocoa notes. It is balanced, smooth and long lasting on the palate.