The wine is created with a combination of the following varieties:
Mencia, Tempranill (Arauxa), Bastardo.
Arauxa´s vines are about 100 years old.
Tasting notes: deep red colour, red fruits on the nose with notes of ageing
in barrel. Well structured with good acidity and fine tannins.
Vinification: Manually harvesting the oldest vines and vineyards of the
entire plantation, which also happen to be the last to be harvested in order
to achieve greater phenolic ripening.
Traditional elaboration methods at
27-29 degrees, with post-maceration over a period of 10 to 15 days .
Malolactic fermentation in French and American oak barrels each of 225
liter capacity, ageing for a period of 8 to 9 months.