Inédita ‘04’,Tempranillo, goblet-trained, from ‘La fuente de las perdices’, sandy, stony soil. It was one of the first plots planted in Jumilla with the Tempranillo variety. A rainy spring and a hot summer with cool nights in the second half of August allowed the grapes to complete their chemical and phenolic ripening cycle under optimum conditions, yielding less than 1.5 kilos per vine. The grapes were harvested at the end of August, with manual selection in the field. The maturation time in concrete tanks was 14 days. When the alcoholic fermentation was finished, the wine was transferred to new 300-litre American oak barrels, where it underwent malolactic fermentation for two months and was then racked into 300-litre French and American oak second wine barrels for 6 months. Finally, it is racked into 500-liter new French oak barrels of 2nd wine and 225-liter new French oak barrels for 10 months, with the best barrels selected before bottling. Finally it is bottled on 15/9/2023