The grapes come from selected vineyards with an average age of 20 years. The roots of the wine have grown deep in the calcareous clay soil, which allows slow maturation and conceives persistence and depth. Fermentation takes place in stainless steel tanks at a maximum temperature of 26º C.
Subsequently, it is aged in barrels for 12 months. Although Rioja Santiago wine is totally suitable for a long ageing, it is already in its optimal conditions for consumption. By reducing the aging in semi-new American oak barrels, the primary fruity aromas take on greater prominence. The result of the reduction in tannin infusion is a smoother, easier-to-drink wine.