Produced from a carefully selected blend of 95% Tempranillo and 5% Mazuelo, sourced from estate-owned vineyards in Rioja Alavesa, cultivated on clay-limestone soils. Harvesting is carried out by hand to ensure optimal selection of the grapes at peak ripeness.
Fermentation takes place in temperature-controlled tanks, followed by gentle macerations that allow for balanced extraction while preserving the wine’s fruit expression and characteristic freshness.
The wine then undergoes 18 months of ageing in American and French oak barrels, where it gains aromatic complexity, structure and harmony. After barrel ageing, the wine rests for several months in concrete tanks to achieve optimal integration before the wine completes its evolution with further bottle ageing during 8-10 months.