Located in the most easterly area of the Ribera del Duero.
Strains 40 years in trellis system.

Dry land, located in mild earrings with calcareous clay soil.

5,000 kilos per hectare.

October 10th. Selected grapes and harvested by hand, in boxes of 15 kilos.

Thee grapes with whole grain are introduced in stainless steel tanks, where it is made a cold pre-fermentative maceration to extract all the potential of aromas and color.

Then ferment with yeasts autochthonous at a controlled temperature of 25ºC whith short and soft pumping and a post-fermentative maceration not superior to 3 days.
Natural malolactic fermentation in stainless steel tanks at 21ºC, after which the wine is poured to French oak barrels and American.

Between 14 and 16ºC