A blend of 90% Tempranillo, 10% Graciano.
Manual harvesting of the better bunches of grapes from our plot Viña del Olivo (situated around an old olive tree which is approximately 700 years old), that were put into 20 kilo baskets to transport them to the winery to be fermented for 10 days at 28-30ºC in our 100 hectolitre French oak winemaking vats. Malolactic fermentation took place in new French oak barrels, and for the barrel ageing we put the wine in French, American and Hungarian oak casks successively along 17 months. Finally, we left the wine to age in bottle for over a year.
98 Gourmets Guide points | 98 Tim Atkin points | 95 James Suckling points | 94 Peñín Guide points