Antica K1 Tempranillo is the result of a very careful selection from our best. Traditional elaboration with long cold maceration, followed by the method Ganimede® fermentation with native yeast, controlling the fermentation temperature at 25°C. The maceration then continues for another 6 days. Once the alcoholic fermentation is complete, we submit the wine to a process of microoxygenation in order to fix the tannins before beginning the malolactic fermentation. After the meticulous selection and production process we transfer into French and American oak barrels (60/40) for period not less than 12 months.