This high range young wine, made solely using Tempranillo grape, is harvested in mid October from vines that are over 65 year’s old. From the different harvests we collect about 20,000 kg of these grapes by hand, which are carefully selected before being placed into small boxes, always excluding those which do not reach our quality standards.
This wine is produced by means of carbonic maceration, the traditional method par excellance for fermenting wine; although this method has currently lost ground to other more industrial methods.
The wine is made in small tanks with maceration times ranging from 9 to 12 days, after which the wine is clarified in a natural manner using egg albumin. By the end of the process we obtain a young wine with a well structured body and very expressive in its varietal aromas. We only produce 22,000 bottles each year.