The grapes are harvested completely manually in small crates and after extensive monitoring during the growth and after a first selection in the vineyard, the second selection takes place. The grapes then go to a cold room and then to the final selection table. At Carraovejas everything takes place by gravity, so there are no pumps that move the must and wine too aggressively and often with too much oxygen. The wine then goes for fermentation in small wooden barriques with native yeasts. This gets all the time. The malolactic fermentation takes place in the same barrels and then the Anejon is gravity moved one floor lower to the barrel cellar where it is allowed to mature in new French oak for a minimum of 18 months.

The Anejón shows us the scent of the terraces of the Ribera del Duero. Located high in the Ribera del Duero with an almost manic focus on quality, great wines are made here. This winery is also the owner of Ossian, the famous winery from the Rueda with its Verdejo vineyards, sometimes 150+ years old. The wine is a blend of Tempranillo (94%), cabernet sauvignon (2%) and merlot (4%) and is only produced in the exceptional years. The balance is the basis of the fine, delicate and at the same time intense character of the wine. On the one hand, the scents of flowers integrated with a powerful fruit show the vibrancy of the environment. On the other hand, it emits freshness and a lively and energy, characteristic of a location as unique and real as the terraces of the Carraovejas. The 2016 vintage has received 93/100 points from James Suckling.

The wine is often compared to the Aalto PS and that is not entirely surprising as the former winemaker and director Javier Zaccagnini of Aalto has worked closely with Pago de Carraovejas

Fun fact: In addition to Ossian , the Pago Carraojevas group has also included the beautiful winery Viña Mein located in Galicia. Great wines made with a sea injection.