Variety

100 % Tempranillo.

Vineyards

Surface: 45 Has. (111,15 acres). Altitude: 600 ms. (1970 ft.). Soils of francclay texture and calcareous-clay composition with a deep sandy rocky sub-soil. Year of plantation: 1973-1975. High density of plantation on trellis: 3,367 vines per hectare, (1,364 per acre), 84,175 vines in total. Organic fertilization every 2 years.

Winemaking

Traditional elaboration, 100% destemmed.
Pre-fermentative maceration during 3 days at 6ºC (42.8º F) with indigenous yeast selected from our own vineyards, with very light pumpovers and a light aeration.
Alcoholic fermentation: 9 days. Temperature controlled between 26 º and 28 ºC with 1 or 2 daily pump-overs during the first phase and a daily pump-over at the end.
Post-fermentative maceration: 10 days.
Directly barreled into 30% new French oak Bordelaise barrels, 30 % second wine barrels and 40% from two wines barrel where the malolactic fermentation will take place and where it will stay on its fine lees during the first 6 months.
AGEING: 16 months in new Bordelaise barrels of French oak.

Drinking temperatures: 16-18 ºC