Production is limited and is dedicated exclusively to premium red wines. During the harvest, a rigorous selection of grapes is essential. Each variety and plot are vinified separately. After the grapes have passed through a vibrating selection table, cold maceration takes place for 9 to 12 days in stainless steel tanks, before fermentation. The wine is pumped over and an automatic remontage system breaks the “hat” daily during the fermentation process. New French, Russian and American oak barrels are used for their ageing. Total control is maintained along the entire process, from the vine to the bottle, conceived with the intention of achieving the highest degree of quality within a prestigious D.O., as is the Ribera del Duero. The result are wines that show great potential for development in the bottle, where their structure and aromas are refined with the passing of time.