From old vines from two of their vineyards. Peñacaida (75 years old) and Los Trépados (58 years old), both with shallow, calcareous clay soil. 100% Tempranillo. Manual harvest. Pre-fermentative cold maceration to promote extraction of primary aromas. Vatting whole clusters. Alcoholic fermentation in open tank and post-fermentation maceration. Controlled temperature (26º). Matured in the winery, natural stabilization and bottling.