Made with the Syrah and Tempranillo varieties, cultivated in the municipality of Vilaflor at an altitude of 1,400 meters above sea level. Harvested at the end of September, we perform a cryomaceration at 3 degrees Celsius for 72 hours. For the production process, we destem the grapes and macerate them with their skins for 10-15 days, during which alcoholic fermentation also takes place. Once the alcoholic fermentation is complete, it is aged in French and American oak barrels for 4 months, during which malolactic fermentation occurs. After 4 months, it is bottled and then undergoes a further 6 months of aging at the bottom of the sea, at a depth of 18 meters, in constant contact with water.