Apellation: Ribera del Duero
Varieties: Tempranillo, Garnacha, Bobal, Albillo, Pirulés and Viura.
Soil type: Calcareous-clay.
Location of plots: Manual selection of plots over 90 years old located in Aranda de Duero and Gumiel del Mercado (Burgos).
Type of cultivation: Sustainable agriculture.
Yield: 4,500 kg/Ha
Alcoholic fermentation: Direct pressing and fermentation in concrete tanks with indigenous yeast.
Malolactic fermentation: In American oak barrels for 8 months.
Total aging in 225-liter American oak barrels for 20 months and the rest of the time in bottle.
Alcoholic content: 14.5º.
Production: 4,500 numbered 750 ml bottles.
Visual phase: Cherry red, clean and bright.
Nose: Earthy, mineral, toasted, white fruits and flowers, balsamic and spicy nuances.
Tasting phase: Silky mouth, with a lot of length, fresh and mineral.
Keeps well from now to 30 years.
Recommended serving temperature: 12-14ºC