The secret lies in the raw material: we have 30 hectares, of which the bodega owns 15 and works the others on lease.
Old gobelet-trained vines formed by three irregular arms rising to one metre from the ground. If an arm breaks of falls off due to age, it is replaced by a new shoot from the base. This allows the individual clusters of grapes to air, without touching each other.
We use old vineyards because we consider that the balance of production achieved cannot be matched, because the depth of their roots and the volume of soil covered reduces the impact of drought or excessive rainfall and because they bring greater complexity to the grapes.
Planted mainly with Tempranillo, a variety originally from Rioja, famed for its potential to produce quality wines. It gives medium-to-large clusters, with morphologically similar grapes, with thick waxy skins and a characteristic dark black colour.
The wines are mild, velvety and fruity when young, with a special bright ruby colour, and reach their maximum expression after careful aging in oak.
We know the type of soil and its characteristics, age and orientation as well as its historical yield.
In order to decide when to start the harvesting, the frequency of visits to each vineyard is stepped up to three times a week from the beginning of the ripening process, with samples taken of 200 grapes from different plots, analysing parameters such as grape volume, probable degree and sugar content, pH, and weight.
In this way, we separate up the grapes into their different categories, so that when they are picked we can make a rough calculation of how many grapes we have in each plot, when each one should be picked and what type of wines we should use them for.