85% Tempranillo of clones adapted to the Sonsierra, 10% Garnacha from old vines from Alto Najerilla and 5% Graciano from the Clavijo montains.

Manual harvest, the Tempranillo and Graciano are destemmed and the Garnacha is fermented with stems. Fermentation is carried out by indigenous yeasts in wooden vats where punches are made to delicately wet the hat. Light pressing and subsequent malolactic fermentation in concrete tanks and oak. After malolactic fermentation, the different varieties are assembled and aged together.

AGEING: 18 months in French oak barrels and 2 months in a 4000L oak vats with subsequent aging in the bottle for a minimum of 20 months.