Grape varieties: Tempranillo, Merlot and Cabernet Sauvignon. Harvest: Manually harvested and transported in plastic crates holding 15 kg of grapes each. Production: The grapes were manually selected at the grading tables and then destemmed. Fermentation: In truncated cone-shaped vats made out of stainless steel for 13 days at a temperature ranging between 28º C and 30º C. Maceration: Once the fermentation was completed, it was pumped over and shaken daily for 2 weeks together with the skin. Malolactic fermentation: The fermentation took place in the truncated cone-shaped stainless steel vats. Barrels: For the ageing process only French oak barrels were used. Ageing time in the barrels: 6 months. Bottled: May 2007. Alcohol: 14 % Vol. Cork: Natural, measuring 44 x 24. Label: Original painting by Assumpció Mateu for BODEGAS PEÑAFIEL.