85% Tempranillo of clones adapted to the Sonsierra, 15% Garnacha from old vines from Alto Najerilla.

Manual harvest, the Tempranillo is destemmed and the Garnacha is fermented with stems. The fermentation is carried out by indigenous yeasts where periodic punching and pumping over are carried out to delicately wet the hat. Light pressing and subsequent malolactic fermentation. After, the two varieties are assembled and aged together.

AGEING:12 months in French, American and Eastern oak barrels with a minimum of 15 months in the bottle.