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The grapes for this wine are made from 12 Ha -29.65 acres- of Cabernet Sauvignon vineyards and 32 Ha -79 acres- of very old Monastrell, with a very low yield.
The grapes are harvested with small baskets to prevent bruising. The bunches are brought to triage tables where the best ones are selected. It spends 24 months in French and American new oak barrels where it gets a very typical complexity.