This wine is the result of a very rigorous selection of a vineyard of its own called CARRAPEÑAFIEL . With a yield of 3,800 kg / Ha, it is harvested when it reaches optimum acidity and maturity. The fermentation of the destemmed grape takes place in stainless steel tanks at a controlled temperature of 30 ° (the first days) It is macerated for 2 weeks for
a good extraction of color.After the alcoholic fermentation, maceration is carried out in contact with the skins during 2 weeks with light remounts for extraction of sweet and elegant tannins, followed by malolactic fermentation in new Allier French oak barrels. Aging for 18 months in French oak barrels with racking every 6 months and the rest in bottle until commercialization.