A wine that after several months in our barrels acquires body and character, becoming a benchmark for the wines of the land of Castilla y León.

Tasting notes


Once picked up, grapes are destemmed and transported to vessels where alcoholic fermentation takes place during 10 days at 22ºC. Afterwards, the wine is racked to stainless steel tanks where the malolactic fermentation takes place.

Once this process is finished, the wine is aged in american oak barrels for a minimum of 7 months before being filtered and bottled.

TTasting notes: cherry red with violet borders, ripe red fruit, toasted, very balanced, tasty with a perfect fusion of fruits and tannines.