Tempranillo. Vine aged: more 50 years old.
Following selection of 100% tempranillo grapes, which are then destemmed and crush, the must is fermented in ganimedes stainless steel deposits, which use the fermentation process nature realase of carbon dioxide to flood the cap automatically.
This innovative method avoids oxidation and better preserves the colour and aromas of the wine. the wine is fermented for 10-12 days at a constant temperature of 28º-30ºc.
The wine is age in french and american oak barrels for a minimun of 14 months, rounding off aging period in the bottle for at least 6 months. Production: 30.000 bottles.