Pre-fermentation maceration in stainless steel tanks at a temperature of 10-12 ºC for 7-10 days. Maximum alcoholic fermentation temperature of 25 ºC for 14-16 days.
Aged for 24 months in 225 litre barrels. Allier French oak head – and American oak staves, with subsequent rounding in the bottle for 12 months.
Varieties: 75% Tempranillo, 15% Garnacha y 10% Mazuelo.
Alcohol by volume: 13,65%