The grapes come from estate vineyards located on the slopes surrounding San Vicente de la Sonsierra, planted on clay-limestone soils at altitudes that favour slow and balanced ripening. Vineyard work is carried out with great care and controlled yields in order to highlight the character of the terroir and the distinctive nature of this singular variety.

The grapes are hand-harvested , with strict selection both in the vineyard and at the winery. After destemming, fermentation takes place in stainless steel tanks , where gentle pump-overs help extract colour, aromas and tannins in a balanced way. The wine then undergoes malolactic fermentation and is aged in French oak barrels for approximately 20 months , allowing it to gain complexity, structure and elegance.

On the nose it shows great aromatic intensity with notes of ripe black fruit such as blackberry and plum , accompanied by hints of spice, cocoa, liquorice and subtle toasted notes from its time in oak. On the palate it is powerful, structured and elegant , with firm yet well-integrated tannins, balanced acidity and a long, persistent finish.

This wine pairs beautifully with red meats, roast lamb, game dishes and aged cheeses , and it also has excellent ageing potential, allowing it to evolve gracefully in bottle over the coming years.