Type: Red wine
80 years old vineyard in the La Horra borough (Burgos)
24 months in new French oak barrels.
A selected grape harvest into 12 kg crates. It is put into barrels with a part of the entire bunch; 15 days on cold pre-fermentation, fermentation on oak wood cone with local yeast at a controlled temperature (not upper than 28°C). The devatting was done when the alcoholic fermentation is finished. The malolactic fermentation was on French oak barrels.