Red wine from Enate winery, under the D. O. Somontano. After destemming and crushing, each variety is harvested at different times and fermented separately in stainless steel tanks. After the malolactic fermentation, the wine is aged for 6 months in 225-liter French oak barrels.

Rosé wine from Enate winery, under the D. O. Somontano. The harvest takes place at dawn. The skins are macerated until the must is bled. It proceeds with a static settling to eliminate the solid residue and goes on to ferment in stainless steel tanks at a controlled temperature. It is clarified and stabilized at a low temperature and is bottled.

Rosé wine from Enate winery, under the D. O. Somontano. The harvest takes place at dawn. The skins are macerated until the must is bled. It proceeds with a static settling to eliminate the solid residue and goes on to ferment in stainless steel tanks at a controlled temperature. It is clarified and stabilized at a low temperature and is bottled.

Red wine from Enate winery, under the D. O. Somontano. After harvesting, each variety ferments separately in stainless steel tanks at controlled temperatures. After malolactic fermentation, the Tempranillo is aged in French oak and the Cabernet in American oak for 9 months. Finally, the blend is made and refined in steel tanks.