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Garnacha from the Baja area, Tempranillo and Graciano from the Alta zone. Fermented and aged in cement and used oak for a short period of time.

To preserve its primary freshness, Tom Puyaubert ferments his Grenache in Nomblot concrete tanks, while the Tempranillo is naturally fermented and then aged for six months in concrete, but also 5,000-litre oak vats. Finally, there is 10% Graciano, highly unusual for a Rioja at this price. This component brings acidity, complexity and another layer of flavour and texture.