Eighty-five percent Tempranillo and fifteen percent Mazuelo, aged fourteen months in barrel and then rested in concrete vats before bottling.

Tempranillo with a little bit of Viura from vines that are around 35 years old on a mix of clay and limestone soils. Grapes are de-stemmed and fermented in cold temperatures from native yeasts. A slight maceration before the end of fermentation helps to make a delicate and fresh wine; no oak is...