The cycle of the vineyard in 2019 is marked by a rainy autumn and winter. The sprouting of the vineyard was very productive, having to do a strict green pruning.
Summer was dry or very dry and hot with a strong contrast between night and day. Tasks such as cluster thinning allowed the fruit to acquire full phenolic maturation.
Our viticulture is adapted to a high altitude vineyard, at 900 meters, on limestone soil, being respectful of the flora and fauna.
The harvest is carried out manually in mid-October, in 12 kg boxes, with a double selection of clusters, both in the vineyard and in the winery.
Fermentation and maceration, for 9 days, was carried out separately for the Tempranillo and the Syrah in stainless steel tanks, at a low temperature to preserve the varietal aromas.
The aging, in 225-litre medium-toasted barrels, has been for 10 months in order to respect the fruit character of the variety that values the vintages that have reached their phenolic maturity.
The result is a young 80% tempranillo and 20% syrah in its maximum fruit expression that coexists with the mineral touches provided by the Cuellar limestone soil of spices from the best French oak.