.

100% Listán black. 20% de-stemming, alcoholic fermentation with autochthonous yeasts in concrete tanks, 35 days maceration, FML in 500 l barrels

Listán Negro (70%) and Tintilla (30%) from vineyards over 80 years old. Destemmed at 85%, 14-day alcoholic fermentation with native yeasts in concrete tanks

100% Listán negro of vineyards over 100 years old. 20% whole bunches, 14-day alcoholic fermentation with autochthonous yeasts in concrete tanks, malolactic fermentation in neutral 500-liter barrels

.

Vijariego Negro, Castellana Negra, Listan Negro, Baboso Negro and Malvasia Rosada up to 120 years old. each plot separately, whole clusters in open concrete cubes with controlled temperature between 20 ° C and 27 ° C by daily manual punching, destemmed grape in open plastic buckets

Black List (97%) and White List (3%). 80% whole wheat, maceration 20-28 days, alcoholic fermentation with autochthonous yeasts in concrete tanks, malolactic fermentation in used oak barrels

100% white Listán of vineyards of more than 100 years. manual vintage, despalillado, soft pressing, single must flower, alcoholic fermentation in 500 l barrels with native yeasts

100% Vijariego black of vineyards of 20 years in double cord Royat. 100% whole clusters, steeped with feet, maceration and alcoholic fermentation with native yeasts in 750 l plastic tanks, malolactic fermentation in 500 l used barrels