Winemaking: Vinified from selected grapes of the plots of Alicante Bouschet, Touriga Nacional and Aragonez. After maturation studies, the grapes were harvested at their optimum maturation-phenolic/aromatic point. After the total and gentle crushing destemming, a pre-fermentative maceration of 3 to 4 days was performed to increase the aromatic and polyphenolic complexity. The fermentation was followed at 26 º C with soft remounts preserving the fruit and extracting soft tannins, important for the balance of the wine.
Phase: After malolactic fermentation the wines were aged for 6 months, 70% in stainless steel vats and the remaining 30% in used barrels of French oak. It was subjected to a slight gluing and filtration before its bottling.