In 2004, the construction of this family project began with the aim of producing wine from the fruit of our own vineyards . Little by little it has been growing thanks to the hard work of a family of farmers who focus their efforts on caring for their vineyards to achieve quality wines. Behind the concrete walls there is a small cellar with tanks for making red wines, the capacity goes from 27,500 litres to 55,000 litres and tanks of 10,000 litres for making white wines, all of them with the latest temperature control methods. After picking during the cool morning hours, the grapes are transported to the winery in small boxes, and then de-stemmed and crushed. The skins rest with the unfermented juice for three days. Fermentation takes place in stainless steel tanks. The slow fermentation process (30 days at 12 ºC) allows the wine to retain a high degree of richness and flavour. After fermentation, the wine ages in stainless steel tank for 2 months on the lees. To retain freshness, the wine does not undergo malolactic fermentation. Sharply focused lemon zest, pear and floral scents carry subtle honey and herb overtones. Dry and fleshy in the mouth, offering bitter citrus pith and fresh fig flavours that gain weight with air. Nicely concentrated yet nervy, finishing with good energy and warm, fruity persistence.