Wine made from Tempranillo grapes harvested at their optimal ripening moment from vineyards in the Haro region. Fermentation was carried out at controlled temperatures with long macerations, resulting in a wine suitable for aging. It was aged in American oak barrels for 15 months with corresponding rackings, done using the traditional gravity system, from barrel to barrel. The process ended with bottle aging, where the necessary refinement is achieved before the wine is released to the market.