Tempranillo (90%) from Briñas, Labastida and Villalba complemented by Graciano from our Melchorón I y II at Briones and Rodezno. Alcoholic fermentation took place in stainless steel tanks at a temperature of 28 °C and lasted 15 days. Batches were selected and allowed to complete malolactic fermentation naturally over 98 days. In April 2008, the wine was transferred to 4-year-old American oak barrels (made in-house), where it stayed until April 2012. During ageing, the wine was racked every six months using traditional barrel-to-barrel methods. The final blend was bottled in November 2012.