| Grape Varietal: | Tempranillo |
| Pronunciation: | “Tem-pra-nil-o” |
| Tasting Notes: | A deep distinctive character with hints of fruit and island coffee |
| Food Pairing: | Red meats and cheeses |
| Serving Notes: | 15-18C |
| Grape History: | Toasted in 1095 AD by Geofrey De Boullion and his men before departing for the first Crusade |
| Region: | Navarra, Spain |
| Harvest: | September |
| Vinification: | Fermentation at a controlled temperature of 16C |
| Aging: | 6 months in stainless steel tanks in contact with lees |
| Bottling: | During spring, with waning moon |
| Alcoholic Content: | 13.5% by volume |
| Sugar: | 2.5 g/l |
| Total Acidity: | 5.1 g/l |
| Location: | Navarra, Spain |
| Altitude: | 450 m above the sea level |
| Soil: | Clay and schistose |
| Density: | 1200-1300 plants per Ha |
| Trimming Technique: | Traditional, handmade |
| Structure: | Pergola Canavase |