The grapes used to produce this wine come from hand-harvested Tempranillo and Mazuelo vines.
Grapes are destemmed and crushed and transferred to stainless steel truncated cone deposits.
Controlled fermentation at 27ºC. A pneumatic press is used in the process; must is stabilized in stainless steel deposits and subsequently aged for at least 14 months in American and French oak barrels.
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