The harvest of the 1,39 hectares distributed in 19 micro-plots 140 years old inside the area of Llanos del Almendro took place on October 20th 2016, with a harvest of 2.943 Kg.

After a double selection of clusters and grapes, the wine was vatted by gravity in a 1.000-liter stainless-steel tank.

After 7 days of cold maceration at a temperature below 10ºC and 2 punch-downs per day, it fermented with its own yeasts for 12 days at a maximum temperature of 27ºC, adapting the number of daily punch-downs to its needs.

After alcoholic fermentation, it macerated for 14 days with its skins in search of the right point of structure. Malolactic fermentation and aging for 16 months in French oak barrels of second use.

Bigarreau cherry color.

Intense and incredibly complex wine. Mix of aromas and flavors of ripe red and black berries, combined with balsamic notes of black licorice and hints of bitter almonds.

It is elegant and silky on the palate, developing a great and long persistent finish.

The 27th of September, 2018, 1.701 750 ml bottles were produced.