Tempranillo. Vine aged: more 70 years old.
Following selection of 100% tempranillo grapes, which are 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 new french and american oak barrels for a minimun of 24 months, rounding off the aging period with another 12 months in bottle.
Production: 6.000 bottles.