GRAPE: 25% Monastrell – 25% Garnacha Tintorera – 25% Tempranillo – 25% Syrah
VINEYARDS: 750-950 metres above sea level, pre-Phylloxera vines 65-90 years old of Monastrell, Garnacha Tintorera and Tempranillo in dry vines from our oldest plots and Syrah vines on trellises, organic farming methods, soils poor in nutrients and rich in limestone, low rainfall.
AGEING: 14 months in fine-grained, medium-toasted French Allier barrels (500 L).
VINIFICATION: Tempranillo grapes are harvested in the second week of September, Garnacha Tintorera and Syrah in late September and Monastrell in the third week of October. The grapes for this wine are selected from the best plots of our various estates, harvested by hand to achieve the highest concentration of tannins at the optimum moment of phenolic ripeness for each variety. Maceration takes place for 22 days at 29°C with manual pumping over of the young wine. After several rackings, the wine undergoes a manual bâtonnage once a month after malolactic fermentation. The four varieties are then blended and aged in medium-toasted, fine French Allier barrels for up to 14 months. The wine is then bottled unfiltered to age for a minimum of 18 months.
Intense dark ruby colour and complex on the nose, with hints of wild plums, plums, sultanas and roasted peppers. Lively and elegant on the palate with good structure, well-balanced acidity and firm, polished tannins. Full-bodied with a lingering silky sensation.
Enjoy this wine with hearty dishes for the next 5-10 years.
It is recommended to serve at 16-18º C.