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.