Elaborated from the finest grapes from our vineyards in San Vicente de la sonsierra, calcareous clay soil, the grapes are destemmed and crushed and fermented naturally with wild yeast in stainless steel tanks.
It has been resting for 36 months in used American oak barrels. In this time, we have done six rackings (once every 6 months) by means of the traditional method, “barrel to barrel”, achieving a natural decantation. After being in bottle for a minimum of 18 months, the wine finds its balance and it is ready for consumption.
The wine is bottled unfined and unfiltered.