It is a wine from Bodegas Estancia Piedra, made with 85% tinta de toro grape and 15% garnacha from the vineyards of the Paraje Estancia Piedra (1968) and Laviuda (1998) estates.
The grape harvest is done manually, in 20kg boxes, during the second half of September. When the grapes arrive at the winery, they are placed on selection tables for strict quality control.
The red wine Piedra Roble undergoes fermentation for 8 days in 15,000-liter stainless steel tanks at controlled temperature (maximum 25ºC) with frequent pump-overs, then undergoes malolactic fermentation in tank and aging for 4 months in French oak barrels.
Stabilization is tartaric by cold and microfiltration.
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