Aging
20 months in new American-oak casks and 24 months in the bottle.
Fermentation & Maceration
In Barón de Ley’s vinification cellar with capacity for 64 state-of-the-art stainless steal vats, where our winemaking team completes an average of twenty different processes adjusting the critical fermentation parameters, such as temperature, pumpovers and maceration times, to the specific character of Tempranillo grapes. Every morning they taste and test all the fermenting vats so as to be able to make the right decision for each particular vat.