This wine is made with grapes from a six-hectare parcel of Tempranillo bearing the same name. Planted with shoots of our Picón parcel, the plot produces exceptional grapes, with a maximum yield of 4,000 kg per hectare and a high concentration of aromas, colour and fine tannins.
This parcel is monitored very carefully, and the decision to harvest and begin production is made separately from all the other wines produced by the winery. In order to achieve the greatest possible aroma, the grapes are subjected to a pre-fermentation cold maceration at 14ºC for 6 days.
Later, the wine undergoes controlled alcoholic fermentation in a large French oak vat with indigenous yeast at 26ºC and is again over-fermented for up to 28 days. The malolactic fermentation is slow and relaxed without the addition of bacteria at 22ºC for 20 days in new French oak barrels. Later, the wine is aged 22 months in new French barrels selected especially for their grain and is passed through four different types of oak.
At the end of the wood-aging period, the wine is bottled without undergoing any type of cold treatment, clarification or filtration.