GRAPE: 60% Garnacha Tintorera – 25% Monastrell – 15% Syrah
VINEYARDS: 800-850 metres above sea level, 60-80 years old vines, most of them ungrafted, organic farming methods, nutrient-poor soils composed of stone and limestone, low rainfall.
AGEING: 14 months in fine-grained French Allier barrels of medium toast (300 L), new and American fine-grained barrels of second and third year of medium-high toast (300 L).
VINIFICATION: The grapes are harvested by hand from the beginning of October until the end of the month, finishing with the harvest of the Monastrell variety. Once the grapes are in the vat, they are left for about 2 days undergoing a cold pre-maceration to give the wine more colour, freshness and fruity aromas. The alcoholic fermentation lasts around 9 days at a controlled temperature of 28º degrees, after which they remain with the skins for 10 days, with gentle daily pumping over to extract the fine tannins. The malolactic fermentation is carried out in the same stainless steel tanks receiving a gentle bâtonnage stirring its fine lees for 2 months, which gives the wine more volume and elegance. After this, the wine is racked by gravity and aged for a further 14 months in new medium toasted French Allier oak barrels and second and third year barrels of fine grain Missouri American oak of fine toasted plus grain of about 300 litres.
Intense crimson colour with brick red tones. Aromas of ripe black fruits and hints of sultanas and plums enveloped by subtle and deep, spicy hints of vanilla, cinnamon, clove and coconut, and light hints of rosemary and scrubland. Full-bodied in the mouth with powerful and elegant tannins that are at the same time highly integrated with the very persistent new wood, with a very long passage through the mouth, with a silky and deep finish where the wood appears well marked and the flavour of long ageing clearly differentiated with hints of very ripe plum from the Garnacha Tintorera and the sweetness of the Monastrell.
A medium to full-bodied red wine with good acidity, this sweet wine can be drunk on its own or accompanied by tapas, risottos, rice dishes, roast dishes, grilled or fried food, grilled red meats, cured meats (ham, chorizo, etc.) and semi-cured cheeses.
It is recommended to serve at 16-18º C.