720 metres of altitude, under Castillo de la Mota. Soto de la Mora and Medina del Campo (Valladolid). Stones and sand soil. 27 hectares.
Fermented at controlled temperature on stainless steel tanks, three months over lees.
50% of the wine aged three monts of the in French oak barrels.
Pale yellow coloour, with green nuances. Very intense and powerful on the nose, with a highlighted character, complex, direct, white and bone fruit, citric notes, species, very complex, vegetables and with anise in the end. On the mouth very fresh, dry, tasty, well equilibrated, bitter and herbal notes in the end, after drinking remember to white fruit, fennel and species.