Mediterranean climate is tempered by the altitude of the area with short but harsh winters with snow episodes and warm summers during the day and cool at nights so a factor that positively favors grapes quality.
The vineyards are located at an altitude about 600-900m above sea level. Agriculture with vessel training and loamy soils with good drainage.
Parcels protected by Sierra de las Cabras, there is several flora and fauna species that favors nutrients incorporation, also natural yeasts that will intervene in the vinification.
Elaboration method is very traditional mixing destemmed grapes with 30% of whole bunches.
Fermentation process is made in limestone tanks from a quarry near the winery with 2 daily pumpovers.
Average maceration of 10 days. After pressing, wine goes to an oak foudre where alcoholic fermentation ends and the malolactic fermentation takes place.
Aging: 12 months in French Barrel.
After a slight clarification bottling is made without filtering.
