Varieties: Tempranillo, Mazuelo y Garnacha.
Winemaking: Classic with destemming. The manual harvest is carried out in small boxes in order to be able to deposit the grapes carefully on the demanding selection table, which will then be transferred to each deposit by gravity. For fermentation we have stainless steel tanks, small cement tanks and French oak vats of various sizes to be able to harvest each micro-plot independently. The process takes place under the careful supervision of your winemakers for 11/13 days, with pumping over and punching daily and long macerations for a period of 12 days after fermentation to guarantee a good extraction.
Ageing: 18 months in French oak barrels and, to a lesser extent, Russian and American. We use barrels from the best coopers (Seguin Moreau, Demptos, Maury, etc…), being used for a maximum of five years. Every year we renew between 20% and 24% of our barrel stock. Regular racking, every five / six months.
Service temperature: 17-18ºC. We recommend decanting it before serving it.
Pairing: Red meats, acorn-fed ham and sheep cheeses, among others.