Made with maceration and fermentation with the skins during four days controlling the fermentation temperature. A part of the grapes was made with carbonic maceration, which highlights black fruits and Tempranillo blackberry aromas. Oxidative ranckings before bottling. This young wine, due to it's process of elaboration, will offer the genuine aromas and taste of Tempranillo during the first two years after bottling. Serve at 13°C, preferably with consistent meals..