The Mediterranean climate is tempered by the area’s altitude, with short but harsh winters with snowy spells.
Summers are hot during the day and cool in the evening, a factor that enhances the quality of the grapes.
The vineyard stands at an altitude of 600-900m above sea level, trained in bush vines on light, loamy soils with good drainage. At the foot of the Sierra de las Cabras mountain range, the abundant flora and fauna help the soil absorb nutrients and yeasts that play a role in the vinification process.
Wine is made traditionally, mixing 30% de-stemmed grapes with whole bunches. Fermentation occurs in tanks made with limestone from a quarry near the winery, mixed twice daily. The average maceration time is 10 days. After pressing, the wine is transferred to oak vats, where it completes its alcoholic and malolactic fermentation.
Ageing: Nine months in 500-litre French oak barrels and three months in selected limestone tanks.
After clarification, it is bottled unfiltered.
