Wine harvest: Following a rigorously controlled ripening process, the grapes are all hand-picked during the second half of October, guaranteeing grapes in perfect health. Following destemming and gentle pressing the grapes are fermented at 25ºC in stainless steel tanks. Prior to the fermentation they are subjected to a cold maceration to bring out the potential of the aromas and the elegance of the wine. After the malolactic fermentation in stainless steel vats, 50% of the wine is transferred to used French oak barrels, where it stays for around nine months; 25% is placed in a 5,000-litre wooden vat and the rest remains in the stainless steel vat until the definitive blending is carried out before bottling.

Tasting note: Appearance: dark cherry colour. Nose: A very expressive wine with a lively bouquet and great aromatic potential; intense black berries mixed with subtle toasted notes. In the mouth: strong, structured, very meaty, with a good acidity that gives it freshness and augurs an excellent evolution in the bottle.

Region: Less than thirty years ago, the banks of the river Duero witnessed the frenetic growth of the Designation of Origin that protects them, in respect of the number of wineries and its prestige, to the point of being transformed into a classic wine-producing region, inside and outside Spain. Located in the region of Alto Duero and consisting of 60 townships in the provinces of Burgos, Valladolid, Soria and Segovia, this area has a continental climate and a moderate Atlantic influence and is characterised by cold winters and hot summers. The Ribera del Duero vineyards, planted in loose soil with low fertility and a high limestone content, are the birthplace of grapes that produce aged, red wines that reach the glass after a slow process of development, in a burst of sensorial expressions.