Small, young, goblet-pruned, centenary grenache vines, located in various wine estates of Tudelilla and Bergasillas, at an altitude of between 620 and 880 metres above sea level with an average yield of 0.7 kg/vine. The grapes are hand-picked and selected in the third week of October in 15-kg boxes.
Calcareous clay and ferrous clay soils.
Gently crushed grapes cold macerated for 10 days. Fermentation in open oak barrels and small stainless steel tanks at temperature of 22 to 24 degrees Celsius followed by 10-15 days of maceration on skins. Malolactic fermentation completed in new 225 and 500L French and American oak barrels.
12 months new and one year old French and American oak barrels.