Vinification: During the 30 days fermentation period, the wine is pumped over and stirred daily to control extraction, density, temperature and evolution of the yeast. After fermentation, the wine then undergoes malolactic fermentation. A temperature of 20ºC is maintained for a period of 22 days, the wine is separated from the lees and transferred directly into oak barrels without undergoing filtration, fining or cold treatment. The wine is aged for 12 months in new French Oak barrels, and then undergoes another 12 months in bottle.
Vineyard: The grapes come from the vineyards of Pago de los Capellanes and Pedrosa de Duero. Vines are planted on clayey and chalky soil. Selected harvest with yields limited to 5000 kg per hectare.
Tasting Note: The nose is intense with a pleasant balance of wood and fruit which notes of vanilla, ripened cherries and plums. Secondary aromas of leather and liquorice are also present. The texture in the mouth is smooth with balanced flavours echoing the nose. The tannins are fine and the finish is long and elegant. This wine will keep for some time