Vineyard grape selection- only the best grapes are taken to the winery. Light – destemming process to avoid damaging the grapes without wringing out. – Pre-fermentation cold maceration. Alcoholic fermentation in small capacity – vats for 21 days at a maximum temperature of 28°C. Reworking and breaking – up the cap as appropriate during the fermentation. – Malolactic fermentation in new French oak casks. The wine is aged for almost – 24 months in 50% new and 50% for the 1st and 2nd year French oak cask. – After that the wine goes to a wooden vat for extra 5 months ageing. This – wine does not undergo any stabilisation process. – Bottled: September 2014. – – 85% Tempranillo 15% Graciano – – An expressive nose of black raspberry and potpourri leaps from the glass. Dark fruit and baking spices are suspended in a firm core balanced by acidity. Drink now or hold in the cellar. –