The grapes from our Viña Olagosa and Salmuera estates, located in the municipality of San Asensio in La Rioja Alta, arrive at the winery and are gently pressed. After a cold maceration for 24 hours, the clean must is fermented in new French oak barrels. Once the alcoholic fermentation is finished, it is kept in contact with its lees, in the barrels themselves, for three months.