This vineyard is small at just 1.48 hectares in size (3.66 acres). it is situated at an altitude of 500m. The soil is made up of of calcareous clay with an abundance of gravel and small rounded stones on the surface. the vines here were planted in 1973. Everything in the vineyard is done with respect for the environment as well as following the biorhythms of the plant.
This vineyard is harvested by hand with meticulous attention to detail so that only perfectly healthy, ripe grapes are used.
The 2014 vintage, despite being a little tricky, managed to achieve balanced wines that are fresh, with a higher than normal level of acidity and featured a fruity expression with balanced tannins.
The grapes are always destemmed by hand with a rigorous selection of every grape to ensure only the best grapes go into the wine. The must undergoes a cold pre-fermentative maceration at 8ºC over 3 days. The fermentation then occurs in French oak barrels at 28ºC using only indigenous yeast selected from their own vineyards. This wine underwent pigeage and punch down twice a day during the first 8 days of fermentation and once a day during the last 5 days of fermentation. The total time that the wine was left to macerate on the skins was 21 days. Malolactic fermentation was allowed to occur in new French and Central-European Bordelaise oak barrels. The wine then spent 18 months in new French and Central-European Bordelaise oak barrels and was racked every four months.
It has an intense cherry colour. The richest and most compex of the Sierra Cantabria wines, this comes from a poor, stony site and it shows in the intensity of the aromas and flavours. Plush, spicy and peppery with layers of black fruits complemented by oak, fine tannins and a flourish of acidity.