The grapes were harvested by hand in 20 kg boxes and placed in refrigerated platforms in the cellar. Once destemmed and crushed, the fruit was cold soaked for seven days at a temperature below 10 C to obtain a must with more intense aromas and colour. Once the alcoholic fermentation was completed, the wine spent 98 days in American and new French oak barrels undergoing malolactic conversion with weekly batonnage. It was later aged for 24 months in American (80%) and French (20%) oak barrels and racked four times using traditional methods. The wine spent six months in
tanks to round off the final blend.

A polished, elegant and modern Rioja showing a beautiful expression of terroir with ripe berried fruit complemented by liquorice, clove, pepper and delicate balsamic notes. Structured, with lovely balance and a long, sleek finish.