14.45 tonnes of estate grown fruit were hand picked from the vineyard's new blocks of this Spanish varietal planted in 2007 at a Bourne of 13.3° on March 14, 2018, then transported directly to the winery, crushed and placed in open fermenters. At this stage the grape acid was adjusted and inoculated with yeast. For the following six days the crushed grapes were plunged and temperature controlled. The must (skins and wine) was then pressed and pumped to stainless steel tanks to allow secondary or malolactic fermentation to take place. At the completion of this process, the wine was racked to oak barriques for 19 months of maturation. After minimum filtration, the Tempranillo was bottled at the winery in February 2020. 1,139 cases were produced.
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