To make our Young Red wine we select the plots that produce the ideal Tempranillo for carbonic maceration.The whole bunches, unbroken and with the stems are placed in a container to ferment, this is traditionally known as carbonic maceration.
The wine is fermented at 24ºC for 10 days. Only the best part of the wine, known as the "heart", is used to make young red. After devatting the wine is stored with the lees for three months.