Tempranillo grapes in perfect ripening and harvested manually from our vineyards in Laguardia, with more than 60 years old, harvested in early October. After de-stemming grapes were fermented in stainless steel tanks of 15,000 liters, at a temperature of 26–28°C and, after a maceration of 10 to 15 days, performed malolactic fermentation the wine that sharpens leaving it in its proper acidity. Followed by a transfer to barrels of French and American oak aging for a year, completing two years in bottle.