The 2015 season had a sunny and warm spring, and although there were some frosts, these didn´t affect the viability of the buds. January was a cloudy and hot month and February made things a little easier. March and April have set records of high temperatures, but fortunately the nights remained as cold as they are always (4-9°C) generating great thermal amplitude. Hand harvested at the first week of May. At the winery, the bunches were selected, destemmed, macerated at low temperatures and fermented at 25-28°C in small stainless steel tanks. Transferred to French used oak barrels, malolactic was natural and the aging during 18 months softened the tannins, and generated a more complex wine.