Our main aim harvest after harvest is to avoid the heavy style often found in the region and look for wines that show the character of the vintage with freshness, soft and round tannins, with fruit -driven noses and soft and elegant palate through minimal intervention, short macerations and use of neutral oak.

Varieties 100% Tempranillo

Denomination of origin Ribera del Duero Soil and age of vines Calcareous-Clay , around 25 +years

Harvest Hand-picked during the first days of October

Yield of vineyard 5000kg/ha

Winemaking Harvested by hand in 15 kg cases, cluster selection in field. Destemmed. Alcoholic fermentation with native yeasts, in stainless steel tanks. Only 2 or 3 short pumpovers (10 to 15 minutes) a day. As soon as the must is fully fermented, the grapes are pressed. A manual press is used, and the wine is rack down to barrel for malolactic conversion. Bordeaux barrels, French oak, 2nd and 3rd use. Ageing in the same barrels for 12 months. Fining with egg whites, not filtered.

Production 5000 bottles