Wine made from the TEMPRANILLO variety from Ribera del Duero, from vines about fifteen years old located at an average height of 700 meters.
The harvest is done manually, making a large selection directly on the vine. The destemming and crushing of the berries takes place at very low speeds to respect the integrity of the grape. Subsequently, a pre-fermentative cryomaceration is carried out at very low temperatures that prevent oxidation. After the necessary fermentation and maceration, the malolactic fermentation is removed and carried out on the finest lees.
The barrel aging ranges from 5 to 6 months depending on the criteria of the winemaker and takes place in Bordeaux barrels of French and American origin that confer that characteristic complexity of Roble wines.
Finally, the wine rests for about 3 months in the bottle before its release on the market to be in optimal conditions for immediate consumption.
The wine presents a range of red and purple colors typical of its youth. It has a high layer characteristic of the excellent vintage.
If we take it to the nose, there are very marked notes of red fruit and flowers, along with spices and vanilla from the barrel.
The palate is smooth, tasty and balanced, with a highly integrated tannin and long aftertaste.
Optimal serving temperature: between 15 and 18º C
Its decantation is recommended.