2 times chosen as one of the best wines in the world by Wine Spectator in the TOP 100 of 2010 and 2011.
 
Vineyards Of More Than 30 Years
They are located in different soils and naturally give us a production of no more than 4,500 kg per hectare, which gives us a high quality in aromatic concentration and structure. The different soils provide us with different characteristics in the grapes that will later show up in the wine, making a powerful, complex and elegant wine.
 
Elaboration Of Origen de Resalte
It includes, in addition to the work by gravity and temperature control, the separation in different tanks of those different soils and in turn of those different characteristics that will remain separated during the aging until the final copage. After a cold maceration at 8º C with intense pumping over by gravity, which has the purpose of working the skins and extracting tannin and aromas, the fermentation begins. During this process, gravity pumping over will enrich the wine and prepare it for its long aging in the barrel. The maximum fermentation temperature is 30º C in order to bring the best compounds from the grape skins into the wine.
 
14 Months In French Oak Barrels
The aging is carried out for at least 14 months in 80% French oak barrels and 20% American oak barrels, of which at least 1/3 of the barrels are renewed each year. The different soils from which the harvest comes are separated by lots from its elaboration and each one according to its characteristics will be aged in barrels from different cooperages that will enhance its best qualities and that will not be mixed until the end of its aging in the barrel, before bottling. In this way we can find a wine with an exceptional final balance.