ORIGIN OF THE VINEYARDS: Rioja Alavesa: Laguardia, at 550 metres above sea level. Rioja Alta: Fuenmayor, a 405 metres above sea level. The soil is predominantly clay, calcareous and very stony.

GRAPES: 90% Tempranillo variety of 55 years of age laid out in trellises and goblet mode.

VINEYARD YIELD: Due to their age, the yield of these vines never exceeds 3000kg/hectare.

HARVEST: The grapes are handpicked. Only those that are healthy and well-ripened are selected. They are brought to the wine cellar in boxes of 20kg and selected on the selection belt for their reception.

BARRELING: The barreling takes place in 28,000 liter stainless steel tanks.

FERMENTATION: Fermentation takes place with autochthonous yeasts at a controlled temperature of 30ºC; the grape juice is pumped over the grape skin layer on a daily basis and the grape skin is broken.

PRESSING: Soft and slow pressing in a pneumatic press.

MALOLACTIC FERMENTATION: The malolactic fermentation takes place after the alcoholic fermentation in new French oak barrels.

AGEING IN THE BARREL: The wine ages in new French oak barrels for 22 months.

RESULT: A wine made with love, hard work, science and art for the delight of the most exquisite palates. A unique wine with a very limited production.

PRESENTATIONS: Bottles 75 cl. Bordeaux Prestige and personalised bottles.