85% Tempranillo, 10% Graciano, 5% Mazuelo and Grenache.
Manual harvest from a selection of our estate vineyards. After desteming, the grapes were fermented in 12,300 liters stainless steel tanks at a controlled temperature between 82 and 86 degrees Fahrenheit. Total maceration time was between 15 to 20 days. The wine was placed into a mix of used French and American oak. Racking was done every 6 months. After 2 years in barrel, the wine was bottled and spent another 2 years in our underground cellars.