The bunches remain hung for 3 or 4 months in a cool and well ventilated space. After 3 months these raisined grapes rich in sugars are introduced a vertical press to get a very aromatic must. This must ferments very slowly and is stops when it reaches alcohol content around 12% vol.
 
Light ruby colour. Young and fruit-driven, with primary sweet fruit (strawberry, cherry) aromas over a herbal background. A light-bodied, moderately sweet wine with well-defined fruit Unctuous.
 
Vintage: 2019 Variety: Tempranillo, Garnacha, Viura Origin: Sojuela, La Rioja
1,300 bottle production per year