To produce our red wines, we mainly use Tempranillo grapes from vineyards near the Sierra de Yerga area, within the Cervera region, at an average altitude of 700m, located in places such as Rincón de Olivedo or Grávalos. For red wines intended for barrel aging, vineyards in the Cabretón area come into play, known for their altitude, which allows grapes with excellent acidity and great longevity. The Garnacha mostly comes from Rioja Alta, where we work with vineyards in the Nájera region, near Alesanco, obtaining late-ripening grapes under cool conditions.

With different ripening rates and harvested at their optimal moment, each variety is processed separately. Upon arrival at the winery, they undergo destemming, with a high proportion of whole berries retained. Next, the controlled fermentation process begins at a temperature between 24 and 28ºC in stainless steel tanks with native and selected yeasts. After a maceration process of 15-20 days, malolactic fermentation begins.

AGEING: Once this wine is blended, it undergoes aging in American oak barrels for 30 months. The barrels have an average age of 4 years. Subsequently, it continues to mature in the bottle for at least another 30 months.