Grapes: 90% Tempranillo and 10 % Cabernet Sauvignon.
Vineyard: Vineyards located at the ends of the estate, belonging to the municipalities of Castrillo de la Vega, Fuentespina, Campillo and Aranda de Duero.
Elaboration: Maceration for 5 to 7 days. Fermentation at controlled temperature in stainless steel tanks with the grape's own yeast. After malolactic fermentation in stainless steel tanks, the final blend is made. Aged for 4 months in 225 liter French and American oak barrels from our own cellar cooperage (20% first and second use barrels). Filtered by an absolute micron before bottling.
Wines made under the precepts of biodynamic agriculture.
Organic wine. Suitable for vegans.