Wine of high-profile and complexity, produced from Petit Verdot, Cabernet Sauvignon, Tempranillo and Syrah; aged in french oak barrells for 16 months.

The harvest of this variety is made by selecting the bunches with the optimum state of ripeness obtaining so all the features of this soil of ancient history. The alcoholic fermentation takes place in 3 weeks with an intense extraction developing afterwards a malolactic period half in tanks and half in barrels. Then is aged in oaks  for 12 months with a careful battonage once a month, ending in selecting the best ones. In this final phase different tastings are made in order to obtain the higher expression of this variety.