100% Tempranillo. Vineyards over 60 and 80 years old, including some of them as old as 1905.

Vines with yields of less than 2,500kg/Ha, of enormous quality, concentration and intensity. Over the years, these vineyards have developed a microbiota that protects them and allows us to work in an ecological way and without phytosanitary products. Malolactic fermentation is carried out in barrels, with manual “batonnage” to increase the silkiness and subsequent ageing for 18 months in 90% French and 10% American oak. Best score for a red wine in the world by Decanter in a blind tasting with 98 points in 2017.

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