GRAPE: 50% Monastrell – 30% Garnacha Tintorera – 20% Tempranillo
VINEYARDS: 750-900 metres above sea level, 45-65 year old dry-farmed vines from our best vineyards, organic farming methods, soils poor in nutrients and rich in limestone, low rainfall.
AGEING: 12 months in fine-grained, medium-toasted American oak barrels (300 L).
VINIFICATION: High altitude grapes of Monastrell, Garnacha Tintorera and Tempranillo are obtained from 45-65 year old dry-farmed goblet vines from our best plots. Grapes are harvested from the beginning of September (Tempranillo) to the end of October (Monastrell). Selection in the winery prior to vinification of the clusters with optimum phenolic ripeness and separate maceration and fermentation of each variety for three to four weeks at 27-28°C. The young wine of each variety is racked several times to remove the heavier lees and then stored in steel tanks for 8-10 months before blending the different varieties and ageing the wine for 12 months in fine-grained, medium-toasted American barrels. The wine is bottled after undergoing gentle filtration and aged in bottle for a minimum of 9-12 months.
Ruby colour with a cherry-brick rim. This Reserva red wine offers a complex nose of raspberries, stewed plums, spices and vanilla notes. Rich and delicate on the palate with great depth and a smooth, lingering finish.
Enjoy it with roasted meats, grilled red meats, cured meats (ham, chorizo, etc.), grilled fish, grilled or baked foods, rice dishes, and with a good cured cheese.
It is recommended to serve at 16-18º C.