100% Tempranillo variety. Preparation with destemmed grapes.
Pre-fermentation maceration for 3 days at 13-14º C with long pump-overs. On the fourth day, fermentation begins, which lasted about 10 days at a temperature between 25 and 27ºC, preserving the directness of the primary aromas. It has spent 14 months in French oak barrels and a minimum of 6 months of rest in the bottle.