The grapes come from the best areas within Rioja for Tempranillo, and are picked at optimum ripeness. Once at the winery the grapes are crushed and the juice fermented in steel tanks for around 4 weeks, with regular spraying of the skin cap to ensure good and even extraction of colour and tannins. Minimal chemical additions are made to the wine, and the acidity is balanced to ensure a lovely degree of freshness. Once finished fermenting the wine is transferred off its lees after 1 month and then settled and racked several times before bottling