This wine is obtained from selected Tempranillo grapes that are fermented at a controlled temperature of around 25-30ºC, undergoing maceration with the skins for around twenty days, to achieve the structure and colour of a wine that is destined to be aged in barrels. After malolactic fermentation, it is transferred to French and American oak barrels where it remains for months. After this time, it is bottled and aged in bottles.