Wine tells stories, and that of Carlos Serres is one that stands the test of
time. The French wine consultant from Bordeaux, whose homeland was ravaged by
the phylloxera plague, discovered the perfect terroir for high-quality wines in
Haro, in the heart of Rioja. Inspired by the best sites in his homeland, he not
only recognized the potential for Bordeaux-style wines, but also opened up a new
perspective: the international export of Rioja wines.

All the grapes for this wine - Tempranillo, Graciano and Mazuelo - come from
carefully selected plots on Finca El Estanque, a 60-hectare vineyard that is one
of Haro's best sites. The vines are on average 35 years old and contribute to
the impressive quality of this wine. The grapes were harvested by hand.



After destemming and gentle pressing, the juice macerates on the skins to
extract intense aromas and colors. Fermentation takes place in concrete vats for
around 15 days at a maximum temperature of 32 ºC, which emphasizes the complex
character of the wine.



The wine is then aged for 24 months in a combination of American and French oak
barrels, followed by a further 36 months in the bottle to perfect its elegance
and maturity.