Approximately, the mix of grapes is 90% Tempranillo, 5% Mazuelo and 5% Garnacha.
Maceration time was 14 days with daily pumping over in stainless steel vats at a controlled temperature of 28ºC Half of the wine underwent malolactic fermentation process in new 225-litre French and American oak casks, while the other half did their malolactic in concrete tanks.
Barrel ageing was done in 225-litre oak casks, of which 65% were made of American wood (the rest being French Allier), and it lasted for 14 months with regular racking. The barrels where ageing took place were all from brand new to 7 years of age. Once fining and bottling were done, the wine remained in our bottle cellar for 12 months before we started to release it.
At the time of release, this wine showed a shiny garnet red colour. On the nose, aromas of plum and blackberries combined with oaky notes . On the palate, crisp tastes of ripe strawberry combined with gentle aromas of oak. Smooth mouthfeel, a full body and a balanced aftertaste.