The must was fermented with the grape skins (varieties tempranillo, graciano y mazuelo), and was stirred several times a day (this improves the extraction of colour and a constant temperature). Fermentation lasted 9 days and the wine was left in contact with the grape skins another 5. The average temperature of fermentation was 25º C.
Aging: in American oak casks (from light to heavy “toast”, from Ohio and Missouri) during 18 months.
Of an intense ruby colour with deep brick-coloured iridescences. In the nose it is intense and rich in resinous and spicy tones. On the palate it is smooth and velvety. It is full flavoured and broad. Very elegant retro nasal taste.