Add: 2008
Grapes: 40% Merlot, 30% Cabernet Sauvignon, 30% Tempranillo

Winemaking:
Grape varieties long-established in the Somontano and that perfectly complement each other, all three were fermented as mono varietals at mild temperatures to extract all the fruity character and less aggressive tannins.

After the maceration and first fermentation, the wine is siphoned off by gravity to a lower tank to conduct the malolactic fermentation, avoiding unnecessary oxigenization. Afterwards, the wine is put into mixed oak barrels (American oak staves and French oak barrel ends) for five months before bottling.