Blend: 80% Tempranillo, 20% Garnacha.

Vineyards: Tempranillo from ~30-year-old vines in Fuenmayor and Cenicero; Garnacha from 17-year-old, high-altitude vines in Tudelilla.
Harvest: Hand-picked with optical sorting.
Fermentation: 17-day fermentation followed by natural malolactic fermentation.

Ageing:
Tempranillo aged 36 months in American oak.
Garnacha aged 30 months in American oak, with a portion in new barrels.
Racking: Traditional manual racking by candlelight, carried out five times.
Bottling: December 2023.
Technical: 14.5% ABV, pH 3.54, total acidity around 5.5 g/L.

The season began with early bud-break after a mild start to the year.
Rain during flowering caused some irregular fruit set, naturally lowering yields and increasing concentration.
June brought additional rainfall, but summer settled into a dry, warm pattern that controlled vine vigour.
A significant rain event in late September threatened the harvest, but cool nights and dry winds quickly stabilised conditions and preserved grape health.
Harvest proceeded selectively across the different sub-zones, allowing growers to pick at optimal ripeness.
Reduced yields and excellent ripeness produced highly concentrated, balanced fruit.
The vintage is regarded as outstanding, with strong ageing potential.