About the wine
70% Tempranillo, 20% Mazuelo, 10% Graciano and Garnacha. Sourced from La Dehesilla parcel, at 700m altitude, north-facing. Vines planted in 1980 and 1985. Destalking is followed by pre-fermentation cold maceration for one week at 8°C in stainless steel vats and fermentation with indigenous yeast at a maximum of 16°C. Malolactic fermentation takes place on the skins for 75 days without the addition of sulphur. After pressing the wine is aged on its lees in used French-oak barrels for 11 months. Racked, lightly fined and bottled.