GRAPE: 50% Monastrell – 30% Tempranillo – 20% Cabernet Sauvignon
VINEYARDS: 700-800 metres above sea level, 35-45 years old vines on trellises and dry vines, organic farming methods, soils poor in nutrients and rich in limestone, low rainfall.
ENVEJECIMIENTO: 6 meses en barrica americana de grano fino y tostado medio (300 L).
VINIFICATION: Our Monastrell, Tempranillo and Cabernet Sauvignon grapes at altitude are obtained from 25-45 year old trellised and dry-farmed vines. The grapes are harvested from the end of September, 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.
This wine is pleasant on its own or with grilled, roasted or fried dishes, roasted red meats, cured meats (ham, chorizo) and soft cheese.
It is recommended to serve at 16-18º C.