On reaching optimum ripeness, the Tempranillo, Syrah, Garnacha, and Cabernet Sauvignon grapes are harvested and fermented in stainless-steel vats at 25 to 29ºC. Maceration and malolactic fermentation are carried out in parallel and take around 2 to 4 weeks, depending on the grape variety. Then the wine is aged in 225-litre second or third-fill French oak barrels. Again, ageing depends on the grape variety and the vintage, with an average ageing time of 9 months. Afterwards, the different varieties are blended together and left to naturally clarify by gravity before bottling.
Wild red cherry in colour, good depth with a purplish rim. Fresh and intense on the nose with ripe red berry notes. Smooth and full-bodied in the mouth due to its rounded, velvety tannins. Fresh, smooth first impressions in the mouth, leading to a long finish with a blend of red berries and smoky nuances from 9 months in French oak barrels.