D.O. Ribera del Duero
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Our grapes come from a selection of plots of old head-pruned vineyards (50-70 years old) and with low yields between 2,500 and 3,000 kg/Ha.
The grapes are destemmed and vatted in open barrels and concrete tanks where they macerate for 2-3 days. Fermentation is carried out with indigenous yeasts for 20 days. Punch downs are carried out daily to favour extraction. Once the alcoholic fermentation is complete, the free-run wine from each plot is transferred to a selection of lightly toasted barrels based on its aging potential and organoleptic characteristics, where malolactic fermentation is carried out and subsequent aging for 15 months.
Number of bottles produced: 14.840