100% of the grape is Tempranillo hand-picked in vineyards located 500 and 570 m. of altitude, in strains arranged in a goblet.
The grape is destemmed to its entrance in the cellar to favor a good maceration. Ten days of fermentation within fifteen of total maceration. This process was carried out under strict thermal control to not exceed 29ºC. The new wine thus obtained was bled by gravity to carry out the malolactic fermentation, also in a natural way, 90 days after its transfer.
This wine has been aged a minimum of 12 months in American oak barrels from Pennsylvania and Missouri, with medium and soft toast to keep the original fruity character of the wine. Once racked from the barrel, the wine is clarified with a minimum amount of egg white, decanted after 25 days and bottled directly without any kind of filtration.
Alcohol Grade: 14%
Size: 750 ml