This wine is made with selected grapes of the Monastrell variety at their optimum moment of maturation to capture its typical fresh fruit character.

After a soft de-stemming and crushing grapes, are macerated with their own skins for 10 hours at low temperatures and the must “flor” is bled which ferments for 15-20 days. 

Temperatures do not exceed 16oC in order to maintain all the grape aromas.