90% Tempranillo with 37 years of age.
5% Mazuelo with 24 years of age.
5% Graciano with 24 years of age.
COOKED: in stainless steel tanks.
FERMENTATION: with autochthonous yeasts at a controlled temperature (30º C), climbing and breaking the hat daily.
DISCOVER: it was done 30 days after the incubation.
PRESSED: with a pneumatic press.
MALOLACTIC FERMENTATION: made it after the alcoholic in the stainless steel tank.
OUT OF BARRELS: it was carried out at 12 months, then clarifying with egg white.
FUTURE: long life, a positive evolution is foreseen for a minimum of 10 years.
RESULT: a wine made with love, work, science and art to delight the most exquisite palates.
BARREL TIME :: 12 months.
BOTTLE TIME :: 12 months.