The Tempranillo grapes used in this wine come from 10-20 yearold vines. After being hand-harvested and undergoing cluster selection in the vineyards, the grapes are destemmed and go through gravity-controlled tanks, with ve to six days cold skin maceration prior to fermentation. An additional two months of maturation follow, with malolatic fermentation taking place. The wine is aged for four months in new oak barrels (85-percent American and 15-percent French oak). It then sees an additional four months of ageing in the bottle before leaving the cellar.