GRAPE: 50% Monastrell – 30% Tempranillo – 20% Cabernet Sauvignon
VINEYARDS: 700-800 metres above sea level, trellised and dry-farmed vines 20-40 years old, organic farming methods, soils poor in nutrients and rich in limestone, low rainfall.
AGEING: 6 months in fine-grained, medium toasted American casks (300 L).
VINIFICATION: Our Monastrell, Tempranillo and Cabernet Sauvignon grapes at altitude are obtained from 20-40 year old trellised and goblet-trained vines. The grapes are harvested from the end of September. Maceration with a gradual increase in temperature to 25ºC for 4-5 days to preserve the fruit and soften the tannins, followed by fermentation at low temperature for about 15 days.
Medium-bodied, savoury with lively sensations emerging on the palate and aromas of plums, sultanas, black pepper and leather on the nose, good acidity, very balanced and silky on the palate. Elegant.
It can be drunk on its own or accompanied with tapas, roasts, grilled or fried foods, grilled red meats, cured meats (ham, chorizo, etc.) and cured and semi-cured cheeses.
It is recommended to serve at 16-18º C.