This is why it is produced exclusively in excellent vintages. It comes from vineyards patiently selected over the years, which on average are more than 70 years old, and from particularly low yields but of very high quality. Hillside vineyards, with different soils, different altitudes and sun exposure, plots distributed throughout Ribera del Duero give a special complexity to this wine.
 
Strict Analytics Control
After a strict analytical and sensory control to determine the date of harvest, and in the presence of the winemaker, the grapes are harvested by hand, selecting directly in the vineyard the bunches that should be part of this special wine. Upon arrival at the winery, a long and careful elaboration by gravity, with periodic pumping over every day, a cold maceration at 8º C, controlled fermentation with maximum temperatures of up to 28º C and macerations for around 25 days give a powerful, highly expressive and elegant wine.
 
Malolactic Fermentation In New Barrels
The wine then undergoes malolactic fermentation in new 100% French fine grain oak barrels from the best cooperages. During this process, daily batonage is carried out to increase the complexity, balance and integration of the fruit with the oak aromas.
 
Ageing Of Gran Resalte
Ageing not less than 24 months in 400 litres barrels. This long ageing process involves a careful control of each of the barrels during the whole process, guaranteeing the correct and exceptional evolution of the wine during this long period. Furthermore, the different works carried out during the ageing process give the wine a unique harmony, elegance and personality.