Castelli have chosen to fashion their harvest in a manner which highlights the bright berry fruit aromas and showcases the lovely savoury tannins which define Tempranillo. Parcels of hand picked fruit are crushed into small open top fermenters for several days of cold soak maceration. Batches are hand plunged twice daily for gentle extraction of colour, flavour and tannin. Upon completion, ferments are transferred to a selection of two and three year old French oak barriques for fifteen months maturation, integrating the wine while taming the tannins. A minimal influence of oak is essential to the style, seasoned oak achieves balance and structure while preserving the elegance of fruit.