The 2016 vintage was characterised by a mild yet very humid winter with plenty of rainfall during a longer than usual spring. Vines were very fruitful with large numbers of bunches, which slowed the ripening and maturation phase but the summer period experienced little rainfall resulting in healthy, mature grapes.
This wine is made following the traditional Riojan pressing method: destemming, crushing and subsequent cold maceration of the must, which was left in contact with the skins for 24 hours. A seven-day fermentation was then carried out, maintaining the temperature below 25°C. During this time pumping-over was conducted to extract colour and aromatic compounds. Malolactic fermentation occurred spontaneously before the end of the year.