Garnacha from Ninquén hill. Produced by Benjamín Leiva. The Fermentation is in concrete tanks, with 50% of stems, so the grapes are destemmed and after selecting the stems, they are added in layers to the tank. Gentle punching down and some pump overs every 2-3 days. After alcoholic fermentation, it is aged in 2,000-liter French oak foudres of fourth use for 9 months before being bottled.