Made exclusively from Tempranillo vines, locally called Tinta del Pais , aged between 15 and 20 years old. The vines are planted in sandy loam with calcareous clay and limestone at an altitude of 850 meters. Fruit from three different vineyards are blended to produce this wine. Grapes were hand harvested in early October, sorted by hand and immediately de-stemmed, lightly crushed and moved by gravity to fill fermentation tanks to 80% capacity. The grapes were held at low temperatures for 4 days to start to extract color and fruit aromas. After 4 days, fermentation commenced through the action of native yeasts. Fermentation temperatures were kept relatively low looking to emphasize fruit aromas in the finished wine. Maceration lasted between 10 and 12 days with both pump-over and pigeage used to control extract. After pressing the wine is racked to clean stainless steel tanks for native malolactic fermentation.