After gentle destemming and crushing, the musts underwent alcoholic fermentation for 18 days in a tank. The Tempranillo and Mazuelo grapes were blended in the vineyard and then co-fermented, while Graciano was vinified separately. Malolactic conversion occurred naturally and lasted four months. After stabilisation over the winter, the best batches were selected and were left to rest in barrels for six years with 10 traditional rackings. To preserve the aromatic intensity, this wine was not filtered before bottling. Bottle-aged for six years, this is only made in very special years.

Classic, timeless Rioja, full of aromatic nuances of black plum compote, tobacco leaf, spice, and chocolate, envelops a velvety palate.