This wine has an intense Cardinal purple colour with a garnet-coloured rim. It exhibits the rich depth typical of Tinto Fino grapes and dense, abundant tears.

The aromas of flowers and fresh fruit fill the senses, later giving way to tones of vanilla, cacao, roast and new leather, which confirm the harmonious union of the wood and the grape. Hints of sandalwood, spices, tobacco and liquorice create a lasting and persistent memory.

The wine enters the mouth elegantly, with body, filling the palate with freshness. As it moves forward, it is powerful and complex and leaves a long, intense aftertaste of very ripe grape and round, noble tannins.

This is a serious, complex wine, available now, but with long life ahead of it as well.

Vineyard:

Pago de los Capellanes, Pedrosa de Duero.

Varietal composition:

100% Tinto Fino

Selected clones from the El Picón estate

Type of soil:

Clayey and chalky.

Aging:

22 months in barrel and remainder on rack.

Type of oak:

100% new French oak.

Serving:

Uncork and decant one hour before serving at a temperature of 16-18 ºC.

This wine is made with grapes from a six-hectare parcel of Tempranillo bearing the same name. Planted with shoots of our Picón parcel, the plot produces exceptional grapes, with a maximum yield of 4,000 kg per hectare and a high concentration of aromas, colour and fine tannins.

This parcel is monitored very carefully, and the decision to harvest and begin production is made separately from all the other wines produced by the winery. In order to achieve the greatest possible aroma, the grapes are subjected to a pre-fermentation cold maceration at 14ºC for 6 days.

Later, the wine undergoes controlled alcoholic fermentation in a large French oak vat with indigenous yeast at 26ºC and is again over-fermented for up to 28 days. The malolactic fermentation is slow and relaxed without the addition of bacteria at 22ºC for 20 days in new French oak barrels. Later, the wine is aged 22 months in new French barrels selected especially for their grain and is passed through four different types of oak.

At the end of the wood-aging period, the wine is bottled without undergoing any type of cold treatment, clarification or filtration.

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