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 all the potential (tannins, polyphenols, etc.) from the skins. After malolactic fermentation it is aged for 6 months in 225 litre oak barrels.

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

Awards:

87 PUNTOS – – Concours Mondial Bruxelles 2025
89 PUNTOS – Guía Intervinos 2024
GOLD MEDAL Gilbert & Gaillard 2023
SILVER MEDAL 2018 – AIN WineChallenge
GOLD MEDAL 2016 – (CWSA)
GOLD MEDAL 2021 – American Awards
GOLD MEDAL 2021 – Wine up guide