Grapes: Tempranillo and Graciano.
Soils: Clay-limestone and alluvial soils.
Vinification: Fermentation always takes place naturally and spontaneously. The grapes always ferment in small wooden vats of low capacity, without temperature control, with indigenous yeasts. Maceration times can vary, but can reach two or three weeks. Aging for 18 months in new French oak barrels. After ageing, the wine is lightly fined using fresh egg whites.
Tasting: A reddish color with violet reflections, a deep color and very intense aromas on the nose, in which the well-integrated oak predominates – revealing its great quality – with hints of cloves, vanilla and lactic acid. Fruity sensations dominate, with hints of red fruits and very ripe wild berries (blackberries, currants, wild strawberries) and floral notes (violet petals). Spicy notes from aging with cinnamon and black pepper. With the wood very well integrated which denotes a high quality in its selection. On the palate we find a wine with a very good spine and good acidity, fresh and with a presence of rounded tannins. The finish is very long. It has great aging potential and a persistent, full and elegant aftertaste.