The grapes used to produce this wine come from hand-harvested Tempranillo, Garnacha and Mazuelo vines. Grapes are destemmed and crushed and transferred to stainless steel truncated cone deposits. Controlled fermentation at 27º C.A pneumatic press is used in the process; must is stabilized in stainless steel deposits and subsequently aged for at least 12 months in American and French oak barrels.
