The vineyard is located between Gumiel de Izán and Villalbilla de Gumiel, at an altitude of 850 m, planted as bush vines approximately 40–50 years ago. Yields are around 5,000 kg/ha. The soils are poor, situated on gentle slopes with a clay-limestone composition.

The grapes are fermented whole and undergo a cold pre-fermentative maceration to extract aromas and colour. Alcoholic fermentation with native yeasts is carried out at controlled temperatures of 25°C to develop differentiation and personality. During fermentation, gentle daily pump-overs are performed, followed by a post-fermentative maceration of no more than three days. Malolactic fermentation takes place in tanks at 21 °C, after which the wine is transferred into French and American oak barrels.

Aged for 9 months in French (40%) and American (60%) oak barrels.

Deep cherry red in colour.

On the nose, youthful fruit provides character, freshness, and remarkable finesse, complemented by subtle sensory notes from barrel ageing. Spicy and balsamic aromas, predominantly clove and Mediterranean herbs stand out, demonstrating perfect integration between the wine and the oak.

On the palate, the wine opens full-bodied, well-balanced, and flavourful, with a broad, enveloping mouthfeel. Its vivacity and solid structure offer excellent potential for further complexity and development over time.

Pairs beautifully with charcuterie, semi-cured cheeses, oily fish, and roasted white and red meats such as kid goat or lamb. Also complements mushroom dishes, cod in particular and other fish prepared with sauces.

Stored at a cool, constant temperature, this wine will evolve positively over the coming years. Serve between 15–17 °C.

Gold – Asia Wine Trophy, South Korea 2024

95 points – Wine Enthusiast 2023, USA

90 points – VinGuide 2024, Denmark