Manual harvesting in 12 kg boxes of grapes from vineyards with an average age of 60 years, located in the foothills of the Sierra Cantabria.

Controlled temperature of the bunches prior to fermentation, in cold rooms specially designed for this purpose, for a period of 24 hours at 4-6 oC.

Selection of grapes on the table and separation of shoulders and tips. This wine is made from destemmed shoulders.

This wine has been obtained through an extraction system without oxidation or friction thanks to a membrane filled with water – a system developed and patented by the winery itself.

Fermentation in small stainless steel tanks. Malolactic fermentation in barrels.

Aged for 16 months in new 225 l French oak barrels.