Selection of vineyards of more than 30 years the Garnacha variety and more than 20 years in Tempranillo. Harvest: from the second week of September.
Traditional, fermenting at 28º C with temperature control. Subsequent pellicular maceration for 15 days. After alcoholic fermentation, malolactic fermentation was carried out.
After fermentation, it is vatted in American oak barrels for a period of 9 months, completing its aging in the bottle.
Intense complex aromas with tones of ripe red fruit, clean and spicy. Dry, well balanced with a tasty and harmonious palate and a persistent aftertaste.