José María Basconcillos looked for a special place more than 20 years ago. And he discovered the place where the Benedictine monks brought the cultivation of the vine around their monastery and taught how to make it in the Middle Ages. In the Basconcillos family, two generations currently live together with a common goal, to make our customers enjoy and delight with the Domain Basconcillos wines. Fermentation began with a selection of three clusters. The clusters were divided into 12 kg boxes and received at the table. The vinification was natural. Aging at 5 degrees for 5 days, the increase in alcohol is produced spontaneously by the yeasts of the estate at 20-24ºC. The malolactic fermentation was carried out in stainless steel containers at 20ºC. The lees were placed in suspension every month. The first thing is the beautiful cherry red color of tall vines with quick reflections that show their youth. . Fine ink aromas with some notes of ripe raspberry, blackberry and undergrowth on the nose. In the mouth or palate we have an acidity that is even fleshy and broad.

José María Basconcillos looked for a special place more than 20 years ago. And he discovered the place where the Benedictine monks brought the cultivation of the vine around their monastery and taught how to make it in the Middle Ages. In the Basconcillos family, two generations currently live together with a common goal, to make our customers enjoy and delight with the Domain Basconcillos wines.

Fermentation began with a selection of three clusters. The clusters were divided into 12 kg boxes and received at the table. The vinification was natural. Aging at 5 degrees for 5 days, the increase in alcohol is produced spontaneously by the yeasts of the estate at 20-24ºC. The malolactic fermentation was carried out in stainless steel containers at 20ºC.

The lees were placed in suspension every month. The first thing is the beautiful cherry red color of tall vines with quick reflections that show their youth. . Fine ink aromas with some notes of ripe raspberry, blackberry and undergrowth on the nose. In the mouth or palate we have an acidity that is even fleshy and broad.