Made 100% with the Syrah variety, cultivated in our Organic Estate Ferrera, at an altitude of 1,000 meters above sea level in the municipality of Arafo (Tenerife). 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 oak barrels for 12 months, during which malolactic fermentation occurs. After one year in barrels, it is bottled and further aged for another year in the cellar before being released to the market.