Produced from the following grape varieties
Tinto Fino (79%), Cabernet Sauvignon (12%) and Merlot (9%).
The soils have a limestone texture with red clay and white loam. Low granulometry and high water retention. The vineyard was planted between 1988 and 2011. Vine training system: Double Cordon Royat.
Grapes are handpicked and taken to the winery in small crates. After spending a few hours in a refrigerating chamber the grapes are placed into the vats by gravity.
Fermentations is carried out in small stainless steel and French oak Haute Futaie vats with yeasts and bacteria found at the estate, allowing the wines to fully express the terroir and respecting each vintage ́s unique characteristics.
The wine gently flows into the extra fine-grain French and American oak barrels by gravity where it will spend 12 months.
Fined with natural egg white and bottled by gravity with selected natural cork stoppers in April 2016. It will remain in the bottle for 12 more months before being released into the market.