Winemaking:

Harvest at night. Cold pre-fermentation maceration for 48-72 hours. Fermentation at controlled temperature. Constant work on the skins with several pumping-overs a day and some delestage to extract the full potential of the skins (polyphenols, tannins, etc). Post-fermentation maceration for up to 15-20 days. After malolactic fermentation it is aged for 6 months in new French oak barrels.

Hectares planted: 20 Has
Harvest at night: Sí
Average production: 500 Kg/ Ha

Awards:

94 PUNTOS GUÍA VEREMA 2025
91 PUNTOS – Medalla de Plata – Decanter 2025
88 PTOS DECANTER 2023
GOLD MEDAL 2022 – GILBERT & GAILLARD
90 PTOS GUÍA WINE UP 2023
GOLD MEDAL 2019 – Wine Up guide
GOLD MEDAL 2018 – Gilbert & Gaillard
GOLD MEDAL 2021 -American Awards
GOLD MEDAL 2021 – Wine up guide