They use Cabernet Franc grapes to produce the 2012 CF de Altolandón to try to express the variety grown in cool climates. The grapes fermented in 6,000-liter vats, some made of stainless steel, some made of oak, with indigenous yeasts; they were then transferred to used 300-liter barriques for malolactic fermentation. Half of the volume was kept in barrique for one year, while the other half was put into clay amphorae. It had a balsamic nose with some developed aromas, still quite marked by the élevage. The palate shows some rusticity, possibly tannins from the barrels that give it a profile of classical end-of-the-1990s style. This is ready to drink. 10,000 bottles were filled in April 2015.