PLACE OF BIRTH: The vineyards are located on the "Cuesta (a Reina) estate, on the southern slope of Mount Verga, with an altitude of 500-700 meters above sea level and very stony clay-calcareous soils. VINEYARD: • 40% Vidau (Mixture of Tempranillo and Graciano with a predominance of Garacha), aged between 80 and 100 years, with planting density between 3,000 and 4,000 vines/hectare, planted staggered and pruned in cups with 4 thumbs to two exposed buds. • 50% Tempranillo with 27 years of age, pruned on a double cord trellis with 6 thumbs with two exposed buds and with a planting density of 3,500 vines/hectare. • 10% Mazuelo, 24 years old, trellis pruned with a double cordon with 6 thumbs with two visible buds and a planting density of 3,000 vines/hectare. GREEN PRUNING: It was carried out at the beginning of June for the first time and a second time at the beginning of August. Branches and leaves that prevent the ventilation of the bunches and their perfect insolation were eliminated, also eliminating the bunches that exceed the production of 4,000 Kgs./Ha. RAINFALL: 471 (liters/m', falling mainly in winter and spring. During the summer it was very dry. HARVEST: It was done in stages and by variety, as they reached their physiological maturity. • Tempranillo: September 27, 28, 29, 30 and October 1, 2 and 4. • Grenache: October 14, 15, 18. • Graciano: October 19 and 20. • Mazuelo: October 28, 29 and 30. The grapes are harvested by hand, selecting healthy and well-ripe grapes, transporting them to the winery in boxes. VATING: It was carried out in stainless steel tanks. FERMENTATION: With native yeasts at a controlled temperature (30º C), pumping over and breaking the cap daily. VATTING: A long maceration was carried out 30 days after vatting to extract the maximum color and tannins that ensure a long life for this wine. PRESSING: It was carried out with a pneumatic press. MALOLACTIC FERMENTATION: The Tempranillo was made after the alcoholic fermentation in the stainless steel tank, so when it was transferred to the barrel, the Malolactic Fermentation was finished. The other varieties: Garnacha, Graciano and Mazuelo were made in American oak barrels and once finished, they were racked. • 1st transfer: December 20, 1999. • 2nd transfer: February 28, 2000. • 3rd transfer: May 30, 2000. • 4th transfer: August 28, 2000. • 5th transfer: November 30, 2000. REMOVING BARRELS: It was carried out on April 9, 10 and 11, 2001, then clarified with egg white. BOTTLED: From June 1 to 14, 2001. FUTURE: Long life, positive evolution is expected for a minimum of 15 years. PACKAGING: Designed to avoid sudden changes in temperature, and to be in perfect condition for a long time. THIS IS THE RESULT: A wine made with Love, Work, Science and Art to the delight of the most exquisite palates.