A wine made from completely de-stemmed grapes picked from pre-selected vineyards that are more than 15 years old. The transformation is carried out in controlled fermentation vats at a maximum temperature of 30 º for 8-10 days, it remains in maceration a further 8-10 days with approximately 2 overpumpings per day, this allows the original qualitative properties of the grape to be completely and faithfully transferred to the must and wine.

After the extraction of wine from crushed grape skins is carried out, the wine then remains resting with the lees for approximately 2 months, after which time the first racking takes place. For the following 8-10 months it will be successively decanted until it is naturally free and clear of floating particles.

According to strict technical criteria it is then transferred to casks, able to begin the ageing process in barrels from Bordeaux (225l) made from 2-3 year old American and French oak (American 70%/French 30%).

It remains in casks for 2-2.5 years during which time 4-5 rackings take place. The technical monitoring of the development within the cask determines the precise moment it is transferred to the bottle where the second phase of ageing begins.

It remains in the bottle a minimum of 3 years, after which it is considered available to sell. It can be drunk immediately but, in appropriate storage conditions, this Gran Reserva will develop favourably in the bottle for many years until it reaches its maximum fullness.

Sensorially it is glossy with an intense ruby colour with brick red tones that become yellowish on the glass rim. From polished, smooth and full aromas to spices and tobacco and a bouquet of fine oak, the result is an elegant, extensive and noble taste. Well structured, rich and tannic with an acidic sensation in a pleasing and prolonged aftertaste which is followed by matured fruit and the harmonious tones of the wooden cask .

GRAPE COMPOSITION	RED
Tempranillo	88%
Garnacha	8%
Mazuelo	4%
CHARACTERISTICS
Alcoholic content	(+0.2) 13.5 º
Total tartaric acidity	(+0.2) 5.6
pH	(+0.1) 3.5
Residual sugar	(+0.2) 1.3
SUGGESTIONS
Serving	- Always avoid agitation - Best served at 18º
Accompanies:	- Dried fruit - Meat stews, pastas, mushrooms, eggs, meat and poultry - Game and semi-cured cheeses
Storage	- Store horizontally - Avoid the light - Store in cool temperatures (15-16º), humidity (80%) with light air - Avoid movement or vibration