The wine is made with manually-picked Tempranillo grapes that are destemmed and fermented at 28 °C in stainless steel tanks, followed by 20 days’ maceration. After malolactic fermentation, the wine is racked.

Aged for 360 days in medium-toast American oak barrels.

Deep, ruby red with intense aromas of red fruit blending into smooth, clean, toasty notes of new wood.

In the mouth it is meaty, round and long, with a pleasant aftertaste.