This classic Spanish wine uses carefully manually selected clusters that are then properly destemmed before going through the alcoholic fermentation in stainless steel tanks at the controlled temperature. A prolonged maceration with the skin lasts for up to 20 days and is followed by the Malolactic fermentation that is carried out in the new barrels and stainless steel tanks, depending on the plots and their origin. Once the process has been concluded, the wines are rested in barrels that are racked every 6 months for 12 months in French (60%) and American (40%) oak barrels. 25% of the barrels are new oak, another 25% have been used for two wines when the other 50% have been used to rest a maximum of three to four wines. After completing all of these steps the wine is aged in a bottle for at least 1 year.