Wines

Red

100% Tempranillo

Grapes coming from the rainfed cultivated vineyards and harvested in the first fortnight of October, once the optimum point of maturity has been reached. Fermentation at a controlled temperature of 26ºC with the previous maceration at 12ºC during three days with the objective of extracting all the aromatic potential of the grapes.

Rosé

100% Tempranillo

Grapes proceeding from the non-irrigated cultivated vineyards and harvested in the third week of October. Bleeding method, taking only the clean and brilliant drained must part. Fermentation at a controlled temperature of 14ºC for 25 days.

White

100% Viura

Grapes proceeding from the old non-irrigated cultivated vineyards and harvested in the first week of October, once the optimum point of maturity has been reached. Fermentation at a controlled temperature of 14ºC for 25 days.

Crianza

100% Tempranillo

Grapes proceeding from the non-irrigated cultivated vineyards and harvested in the first fortnight of October, once the optimum point of maturity has been reached. Fermentation at a controlled temperature of 28ºC during 18 days with light over pumping to extract mature, smooth tannins, and all its potential colour. As a result, a special wine to age in oak barrels (85% American and 15% French) for 12 months.

Antique Nº 1

100% Tempranillo

This wine comes from the non-irrigated vineyards planted before 1940 and cultivated in clay ferrous soil. The system of training the plant is by vessel. The grapes are harvested by hand in the first fortnight of October. The alcoholic fermentation is carried out at controlled temperatures of 25ºC for 16 days applying smooth pumping over to extract the smooth and mature tannins and preserving all their aromatic richness.

Antique Nº 2

100% Viura

Hand harvested grapes, whose must is fermented at a controlled temperature in 25 litre French and American oak barrels.
Next, it is stirred with its lees during six months, the time that this wine spends in the barrel. Once taken out of the barrel it is left to settle for a period of at least six months. It is put on the market after it has spent at least one year in the bottle rounding off.