Original price was: €108.90.Current price is: €96.80.

Wine made with Tempranillo grapes sourced from gravel and pebble soils. This variety is globally recognized for how well it combines its fruit aromas with the aromatic nuances of oak. The 2019 vintage was characterized by a warmer-than-usual winter, allowing for good plant ripening. The spring rainfall provided proper bud break in the second half of April. The summer was warm and extended, resulting in perfectly ripe fruit that is fresh and highly enjoyable, making it an excellent vintage according to the Regulatory Council of Ribera del Duero.

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Wine made from Tempranillo grapes, sourced from the sandy loam soils of our own vineyard adjacent to the winery. It is the perfect starting point for a journey of discovering the special magic that emerges when Tempranillo grape wine is combined with subtle oak aromas.

The grapes are carefully selected and mechanically harvested at night to preserve the full aromatic potential of the variety. We receive the grapes at the lowest possible temperature, allowing for a cold pre-fermentation maceration that lasts several days. Alcoholic fermentation takes place for 7 to 9 days at a temperature between 20 and 24ºC. After a maceration period of 12 to 15 days, the wine is racked off and the pomace is separated. Once the alcoholic fermentation is complete, we age the wine on fine lees to achieve greater complexity and a smooth mouthfeel, while also conducting malolactic fermentation for approximately three to six weeks.

The wine underwent aging in French and American oak barrels, with 15% new barrels and 85% second-use barrels, for a minimum of 4 months.

VISUAL PHASE Clear with high intensity and a purple-red color with some blue hues.

OLFACTORY PHASE Intensely fruity, dominated by fresh red fruit with hints of black fruit and complex cherry notes. Floral and aniseed undertones.

GUSTATORY PHASE Silky and fleshy sensation in the mouth, full-bodied, with pleasant and sweet tannins that provide volume, perfectly integrated with the fruit. Subtle toasted notes from the oak barrel gently surround the flavors of summer strawberry and ripe red cherry. Long and very pleasant aftertaste.

PAIRING A perfect complement to turmeric-flavored rice dishes, Bolognese pasta recipes, grilled or pan-fried burgers, and semi-aged cheeses.


– pH: 3.8
– Total Acidity: 5.5 g/l (tartaric acid)

Country: Spain
Designation of Origin: Ribera del Duero
Location: Aranda de Duero, 09400 (Burgos)
Ownership: 100% owned, consisting of 5 integrated plots.
Location: Alluvial terrace on the Duero River.
Altitude: 800 meters above sea level.
Topography: Slight slope towards the southwest.
Vineyard Area: 87 hectares.
Variety: Tempranillo (Tinto Fino)
Planting Years: From 1990 to 2006.
Soils: Alluvial soils with numerous pebbles, gravels, and sands. In the
subsoil, there is a clay horizon under a layer of gravels and pebbles with
limestone deposits.
Climate: Mediterranean climate with a predominant continental
Training System: Cordón Royat.
Irrigation: 40% dry-farmed, 60% irrigated.
Planting Density: 2.9 x 1-1.5 meters.
Management: 11 hectares under organic farming and 76 hectares under
integrated production based on weather monitoring using a sensor
network, geographic information systems, and satellite imagery.
Harvest: The date is determined based on the evolution of the phenolic
maturity index and the different analytical parameters considered
appropriate for each type of wine.
Winemaking Method: Maximum respect for the fruit and the viticultural work carried out in the vineyard is sought, preserving the quality of
the grapes. The grapes are destemmed by hand without crushing the
berries. They are then gravity-fed into the tanks, avoiding the use of
pumping elements