Ruby red with attractive youth, clear and medium-high tones. It has a very intense nose with an initial spicy touch that leads to blackberry and currant fruit and a final evolution towards balsamic aromas such as aniseed, mint, and liquorice. The palate has good tannins for conservation and is broad and vinous, with an aftertaste of ripe fruit and cocoa tones. This was the first single-estate concept in the Rioja region and was established in 1973. Fermentation occurs during 10 days at 28-30° C in our 100-hectoliter French oak winemaking vats. Malolactic fermentation took place in new French oak barrels, and for the barrel ageing, we successfully put the wine in French, American, and Hungarian oak casks for 17 months. Finally, we left the wine to age in a bottle for over a year.