To make our red wines, we mainly use Tempranillo grapes from vineyards near the Sierra de Yerga mountains, in the Cervera region, at an average altitude of 700 metres, located in areas such as Rincón de Olivedo. The Garnacha comes from vineyards near the winery and from cool areas such as Grávalos and Cabretón. Vineyards in high areas with cool soils and calcareous inclusions, thus obtaining musts with good acidity and fruit.

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.