Red wine from the Nabal winery, under the DO Ribera del Duero. The best selected grapes enter the stainless steel tanks without crushing, by gravity. After a 24-hour maceration to extract its potential aromas and color, alcoholic fermentation begins with its own yeast at a controlled temperature of 26ºC, with gentle and frequent pumping over. Malolactic fermentation occurs partly in tank and partly on its lees in new American and French oak barrels.