Vineyards: Located in Ábalos and San Vicente de la Sonsierra, Rioja Alta. Clay and Limestone soil.

Vinification: Bunches are carefully sorted on the selection table, and then destemmed. The grapes are transferred to a tank for skin-contact maceration. After several days, tumultuous fermentation starts in the liquid found underneath the cap of skins floating on the surface. Automatic pumping-over and punching-down allow the tannins and colour to be extracted from the grape skins. The entire fermentation is temperature-controlled in order to favour the survival of the yeasts until the end of the process.When fermentation finishes, the wine is run off by gravity.

Tasting Note: Deep ruby red with violet notes. Fresh ripe red fruit on the nose. In the mouth full, rounded and balanced with touches of tannin, typical of Tempranillo.

Serving Suggestions: The ideal serving temperature is 14-16ºC (57-61ºF).